You will impress family and friends with this simple but so delicious coconut chutney recipe. It replaces your Ranch dressing or any other creamy tasty satisfying sauce any day! It is rich in flavor and nourishing, with added protein (when you add the Kala Chana Besan – more info below). It’s easy to assemble and takes literally a couple of minutes to make.
You will need:
4oz fresh coconut flesh – weight by weight
1 oz toasted split black grams (also available as “split Kala Chana” from any indian grocery store) – optional
1/2 tsp Mum’s Masala (or your own spice blend in dry toasted form)
1/4 tsp Soma Salt
1 whole green Thai chili – optional or you can use more if your physiology can handle it!
2 thin slices of fresh ginger – or you can use more if you like it!
1 tablespoon fresh cilantro leaves
1/2 fresh squeezed lime juice
1/2 tsp olive oil
The split black grams needs to be dry toasted in a pan (or your oven) before using. Adding this ingredient will give added protein content to your recipe, specially if you are a high agni/ high pitta person you will enjoy it. It also gives it an added layer of nutty flavor so it is worth your while to try and get this. Otherwise: just assemble all your ingredients and put them into a blender and press on! You may need some water to get things started, have a 1/4 cup of room temperature water available and add to your mixture as it blends. You want a creamy rich texture but not too watery so add water only as it needs to blend. Check your consistency to see if it is to your liking and taste the salt and/or lime. You can add more or less to your liking. And you are done! Your chutney is ready to be enjoyed with any meal. Let us know how it came out!
