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Side Dish

Passion Fruit Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plate of rice and dal. Grind it coarse for texture or smooth for dipping.

Ingredientsfor 2 servings

2 nos Passion Fruits(preferably half ripe
1/2 cup Coconut/Coconut pieces — grated
1/4 cup Shallots/Onion pieces
5 nos Green Chillies
1 tsp Ginger pieces(cleaned and cut
2-3 nos Curry leaves
Salt, as needed

Preparation

Step 1
Cut the Passion fruits and take the contents (fleshy part) out and keep it separately. You can remove the seeds by passing the pulp through a strainer.
Step 2
Add coconut, ginger, green chilli, shallots/onion pieces, curry leaves,and salt.
Step 3
Grind all the ingredients together along with required quantity of water in a Mixer/Grinding stone.
Step 4
When the ingredients are ground properly, stop grinding.
Step 5
Passion Fruit Coconut Chutney is ready. As an option, you can heat some Coconut/Refined Oil and fry some mustard seeds, curry leaves and red chilli pieces and add it into the Chutney.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Side Dish

Passion Fruit Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plate of rice and dal. Grind it coarse for texture or smooth for dipping.

Ingredientsfor 2 servings

2 nos Passion Fruits(preferably half ripe
1/2 cup Coconut/Coconut pieces — grated
1/4 cup Shallots/Onion pieces
5 nos Green Chillies
1 tsp Ginger pieces(cleaned and cut
2-3 nos Curry leaves
Salt, as needed

Preparation

Step 1
Cut the Passion fruits and take the contents (fleshy part) out and keep it separately. You can remove the seeds by passing the pulp through a strainer.
Step 2
Add coconut, ginger, green chilli, shallots/onion pieces, curry leaves,and salt.
Step 3
Grind all the ingredients together along with required quantity of water in a Mixer/Grinding stone.
Step 4
When the ingredients are ground properly, stop grinding.
Step 5
Passion Fruit Coconut Chutney is ready. As an option, you can heat some Coconut/Refined Oil and fry some mustard seeds, curry leaves and red chilli pieces and add it into the Chutney.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.