Coconut Chutney

Print this recipe here.

INGREDIENTS

• 2 cups (approximately) fresh coconut meat pieces or 2 cups dried unsweetened coconut flakes

• 2 teaspoons chopped fresh ginger

• 1 teaspoon coconut oil or ghee

• 2 teaspoons mustard seeds

• 12 leaves of fresh curry leaves

• a small amount of water

• salt to taste

DIRECTIONS

• If using fresh coconut, add to the food processor and run until the pieces are broken down into a grated consistency. The coconut needs to be well broken down before adding the other ingredients. (If using dried coconut add to the food processor with ginger.)

• Heat the oil on medium in a small sauté pan. Add the mustard seeds and heat until they begin to pop. Turn heat off and add the curry leaves.

• The popping and sizzling will stop after about 30 seconds. Add warm seeds and leaves to the food processor. Pulse several times until the mixture is a grated consistency about the size of grains of rice. Do not overwork the chutney or it will become gummy and creamy. Adding a small amount of water may help with the blending.

• Add salt to taste. Enjoy Mindfully.

  Print this recipe here.