Coconut Chutney With Fried Salt Fish Flakes Recipe

Cooking Directions

• STEP 1.In a blender, combine freshly grated coconut, green chilies, ginger, and salt. Blend until smooth.
• STEP 2.In a pan, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and dried red chilies.
• STEP 3.Pour the tempered spices over the coconut mixture and mix well. Add fried salt fish flakes and give it a final stir.
• STEP 4.Transfer the chutney to a serving bowl and garnish with fresh coriander leaves. Serve with dosa, idli, or any other Indian dish.

Cooking Tips

• Make sure to use freshly grated coconut for the best flavor and texture.
• Adjust the amount of green chilies according to your spice preference.
• You can use any type of salt fish for this recipe, such as salted cod or salted mackerel.
• For a vegan version, omit the salt fish flakes and add roasted peanuts or cashews for a crunchy element.

Storage and Serving

• Store the coconut chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney at room temperature or slightly chilled.
• This chutney can be served as a dip, spread, or accompaniment to various Indian dishes.