Sri Lankan Cooked Coconut Chutney Recipe

Name: Sri Lankan Cooked Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lime or lemon juice; 2 cloves garlic, chopped; 1/2 teaspoon salt; 3 fresh hot green chilies (such as birds-eye), chopped; 1/4 teaspoon whole cumin seeds; 1 medium shallot, one half chopped, the other half cut into fine slivers; 1015 fresh curry leaves plus another 10 later (omit if unavailable); 1/2 cup grated coconut, fresh or frozen and defrosted; 1 tablespoon olive or canola oil; 1/4 teaspoon whole brown mustard seeds

Servings: persons

1 tablespoon lime or lemon juice
2 cloves garlic, chopped
1/2 teaspoon salt
3 fresh hot green chilies (such as birds-eye), chopped
1/4 teaspoon whole cumin seeds
1 medium shallot, one half chopped, the other half cut into fine slivers
1015 fresh curry leaves plus another 10 later (omit if unavailable)
1/2 cup grated coconut, fresh or frozen and defrosted
1 tablespoon olive or canola oil
1/4 teaspoon whole brown mustard seeds

1
Put 1/2 cup water, the lime juice, garlic, salt, chilies, cumin, chopped shallots, and the 1015 curry leaves into a blender in the order listed and blend thoroughly.
2
Add the coconut and blend thoroughly again.
3
Put the oil in a small pan and set over medium heat.
4
When hot, scatter in the mustard seeds.
5
As soon as the mustard seeds pop, a matter of seconds, add the 10 curry leaves and the sliced shallots.
6
Stir and cook until the shallots soften slightly and then add the contents of the blender into the pan.
7
Stir and bring to a simmer.
8
Simmer very gently for a minute and turn off the heat.
9
Serve warm or at room temperature.

kcal

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Carbs

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon lime or lemon juice, 2 cloves garlic, chopped, 1/2 teaspoon salt, 3 fresh hot green chilies (such as birds-eye), chopped, and more.

Yes, Sri Lankan Cooked Coconut Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sri Lankan Cooked Coconut Chutney

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