Coconut Chutney (North Indian)
This coconut chutney is a quick, no-cook relish made in one pass through the blender. The North Indian version leans on raw garlic and a generous half cup of cilantro, which gives it a sharper, greener bite than the milder chutneys usually paired with South Indian dosa and idli. Fresh coconut keeps the texture creamy and sweet against the heat of the green chillies. It comes together in minutes and keeps for 2 days.
Instructions
Put the shredded coconut, split green chillies, garlic cloves, chopped cilantro, salt and water into a blender jar.
Blend until everything is ground together well and the chutney looks even, with no large pieces of coconut or garlic left. Stop and scrape down the sides if the mixture sticks.
Taste and adjust the salt if you like. Use only one chilli for a milder chutney, or both for more heat.
Spoon the chutney into a serving bowl or a clean container. Serve it within 2 days.
Make it personal.
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