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Main Course

Coconut Chutney Restaurant Style

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

4 tbsp Coconut — grated
1/4 Of Onion
1/2 inch Ginger
1 Clove Garlic
5 Coriander leaves
Curry leaves, a few
3 tbsp Yogurt
Salt, to taste

Preparation

Step 1
Grind all ingredients together without water. 2)Add salt if required.
Step 2
Apt for ghee roast.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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