As part of this week’s Culture Tuesday column, Priya Narayanan of @spices.and.spoons shares five of her vegan chutney recipes, including this 4 Ingredient Vegan Coconut Chutney. Click here to see the full Culture Tuesday article with four more vegan Indian chutney recipes.
Ingredients
- 1.5 cups fresh or frozen grated/sliced coconut - not dried or desiccated
- 3-4 Indian or Thai green chilies - sub with Serrano
- 1 inch ginger - minced
- ¼ tsp concentrated tamarind paste - or one small ball of fresh tamarind
- Salt to taste
- For tadka
- 1 tsp neutral oil
- 1 tsp small black mustard seeds
- 1 tsp split black gram dal/Urad dal - without skin
- 2-3 dried red chilies - broken/chopped into smaller pieces
Instructions
- Blend coconut with green chilies, ginger, tamarind, and salt to taste. While blending, pour in ½-¾ cup of water, a little at a time, to help with the blending process.
- Grind to a smooth paste where the chutney is not too runny or too thick.
- Taste and add more salt if needed.
- For tadka
- Heat any neutral oil in a small pan.
- Once hot, add mustard seeds and let them splutter.
- To this, add 8-10 curry leaves, black gram dal (urad dal), and dried red chilies.
- Sauté on medium heat until the dal turns golden.
- Remove from heat and pour the mixture over the chutney.
- Mix well and enjoy!
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Recipe & photography by Priya Narayanan (@spices.and.spoons).
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