If you don’t like garlic then you can skip it. We love its taste in the chutney.
Adding a small piece of ginger along with few mint leaves enhances the taste of the chutney. Sometimes when I don’t have cilantro (coriander) leaves, I use only mint leaves. Sometimes a combination of cilantro and mint leaves also works really well.
If you like white coconut chutney, the kind I used to have in my college canteens, just avoid cilantro leaves and make a chutney of the other ingredients and give a tempering. This one has a strong and sweet coconut taste.
Roasted gram tastes good in the coconut chutney and increases its protein content as well. You can use ½ cup coconut pieces or grated coconut and ½ cup roasted gram along with the other ingredients mentioned above and make this variation. You can add a tbsp. of tamarind paste to it if you like for added sourness.
1. Refrigerate the chutney after preparation and consume on the same day.
2. This coconut chutney can go bad easily and quickly when left outdoors and even within the fridge by next day.
3. In case you have more chutney than you can consume, add this chutney to enhance the flavour of your curry and to make it thicker.
4. This chutney is best prepared fresh and consumed within hours. You can make small quantities as well.