Coconut Chutney With Fried Salt Fish Flakes Recipe

Coconut chutney with fried salt fish flakes is a delicious and flavorful condiment that pairs perfectly with various Indian dishes. The chutney is made from freshly grated coconut, tempered with mustard seeds, curry leaves, and spices. The addition of fried salt fish flakes adds a unique and savory twist to the chutney, giving it a delightful crunch and a burst of umami flavor. This chutney is easy to make and can be stored in the refrigerator for up to a week, making it a versatile and convenient accompaniment to your meals.

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25minstotal
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Coconut Chutney With Fried Salt Fish Flakes
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Ingredients for Coconut Chutney With Fried Salt Fish Flakes Recipe

  • 1/4 cup Freshly Grated Coconut
  • 0.63 En Chilies, Chopped
  • 1/4 inch Ginger, Peeled And Chopped
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 1/2 Dried Red Chilies
  • 0.13 cup Fried Salt Fish Flakes
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
163
calories per serving
16 g Fat2 g Protein4 g Carbs6 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    6g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    2mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    36mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp