Coconut Chutney Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 1/2 cup fresh grated coconut or shredded coconut

  • 1/2 cup cilantro leaves, washed

  • 1 teaspoon chopped ginger, peeled

  • 1 tablespoon peanuts, roasted (optional)

  • 1/2 dried red chili

  • 1/4 teaspoon coriander seeds, roasted and freshly ground

  • 1/4 teaspoon cumin seeds, roasted and freshly ground

  • 1 pinch asafoetida powder (hing)

  • 4 tablespoons water, more as needed

  • 1 tablespoon lime juice, more as needed

  • Rock salt (saindhav salt) to taste

• Benefits

  According to Ayurveda, coconut is considered cooling and nourishing. It is known to pacify Pitta dosha and provides a good source of healthy fats.

• Contraindications

  Excessive consumption of peanuts may aggravate Kapha and pitta dosha, so individuals with Kapha and pitta imbalances should use them cautiously.

Recipe Serves 3-4

Directions:

1. Blend shredded coconut, cilantro, ginger, roasted peanuts, red chilies, coriander powder, cumin powder, asafoetida in a food processor until smooth. Add water as needed to reach the desired consistency.

2. Add lime juice and salt. Mix well and store the chutney in an airtight glass container in the refrigerator.