Quick ‘n’ Easy Coconut Chutney-dip

May 26, 2023May 26, 20230 15

Quick 'n' Easy Coconut Chutney-dip perfect for snacks

by The Chefin Appetizer

Prep

10 min

Cook

2 min

Ready In

12 min

Level

Very Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Coconut chutney-dip is a staple in South Indian cuisine, where it is served with dishes like dosa and idli. It is made with freshly grated coconut, green chilies, and spices, and can be prepared in various ways. This recipe is perfect for those who are looking for a quick and easy version of the classic, without compromising on its rich flavors. The dip can also be used as a spread for sandwiches or wraps or enjoyed as a side with grilled meats and veggies.

Instructions

1.	In a blender, add the grated coconut, green chilies, onion, and salt.
2.	Blend until smooth.
3.	In a small pan, heat up the oil.
4.	Add the mustard seeds and curry leaves.
5.	Once the mustard seeds start popping, pour the mixture from the blender into the pan.
6.	Cook for 2 minutes on low heat.
7.	Serve as a dipping sauce for snacks like samosas, pakoras, or potato chips.

PROS

Quick and easy to make, this coconut chutney-dip is perfect for when you need a snack or an appetizer in a hurry.

The flavors are fresh and zesty, making it a perfect accompaniment to fried foods.

CONS

Green chilies can be quite spicy for some people.
If you have a low spice tolerance, use fewer chilies or substitute with a milder pepper.

The recipe may not keep well for more than a few days because fresh coconut spoils quickly.

HEALTH & BENEFITS

Coconut is a great source of dietary fiber and is packed with essential vitamins and minerals like iron and magnesium. It has antimicrobial properties which can boost the immune system and aid in digestion. The green chilies used in this recipe are a good source of vitamin C and several other antioxidants that may help improve overall health.

	1 cup freshly grated coconut ( no dried one please )
	4 green chilies ( use red chilli powder if you want the color )
	1/4 medium onion
	2 teaspoons oil
	1 teaspoon mustard seeds
	4 curry leaves
	salt