Coconut Imli Chutney Recipe

Cooking Directions

• STEP 1.In a blender, combine the grated coconut, tamarind pulp, green chilies, and salt.
• STEP 2.Blend until smooth, adding water as needed to achieve the desired consistency.
• STEP 3.In a small pan, heat the oil and add the mustard seeds, curry leaves, and dried red chilies. Fry until the mustard seeds splutter.

Cooking Tips

• You can adjust the amount of tamarind and green chilies according to your taste preference.
• For a variation, you can add roasted peanuts or roasted chana dal to the chutney for added texture.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Serve the coconut imli chutney as a dip with snacks like samosas, pakoras, or dosas.
• It can also be used as a spread for sandwiches or as a condiment for rice dishes.
• Make sure to mix the chutney well before serving, as it may separate over time.