Indian
Indian - Chutneys and Sides
Mirchi Bajji Coconut Chutney
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 8 green chilies
- • 1 cup grated fresh coconut
- • 4 shallots, quartered
- • 6 curry leaves
- • 1/2 tsp tamarind pulp
- • 1/2 tsp salt
- • 1 tbsp coconut oil
Preparation Steps
1
Phase 1
Rinse and roughly chop the green chilies and tear the curry leaves, keeping the seeds for real heat.
2
Phase 2
Coarsely pound the green chilies, shallots, curry leaves, and salt in a mortar and pestle to release their juices.
3
Phase 3
Add the coconut and tamarind pulp and pound or pulse briefly so the chutney stays coarse and textured, not pasty.
4
Phase 4
Drizzle the coconut oil over the chutney and mix lightly.
5
Phase 5
Serve as a hot, sharp side with Kerala rice meals, kanji, or tapioca.