My great grandmother liked her White Coconut Chutney to be perfectly white.So, to omit the green flecks of chilli, she had a white chilli plant potted especially for this one recipe ! (I'm not kidding, it realy does exist! )
Back in the day, when grinders didn't exist, chutneys like these were made by grinding the ingredients on a stone slab with a grinding stone called a pata-varvanta (पाटा वरवंटा).
Recipe for White Coconut Chutney:
Serves 3
Ingredients:
How to make White Coconut Chutney:
1.Pop all the ingredients in a grinder and pulse it all until you're happy with the consistency.It can be as coarse or as fine as you want it to.
*Add a little water if you deem it necessary.
The chutney tastes best when made fresh. Alternatively, it can be stored in the refrigerator for upto a day.
White coconut chutney is served with Rawa Ghavan, Paranthas and Idlis.
This recipe gives ~280 calories.
Back in the day, when grinders didn't exist, chutneys like these were made by grinding the ingredients on a stone slab with a grinding stone called a pata-varvanta (पाटा वरवंटा).
Serves 3
Ingredients:
| Fresh Coconut, Scraped | 75 gms |
| Garlic | 3 Cloves |
| Green Chilli | 1 |
| Sugar | 1/2 tsp |
| Salt | 1/3 tsp |
How to make White Coconut Chutney:
1.Pop all the ingredients in a grinder and pulse it all until you're happy with the consistency.It can be as coarse or as fine as you want it to.
*Add a little water if you deem it necessary.
The chutney tastes best when made fresh. Alternatively, it can be stored in the refrigerator for upto a day.
White coconut chutney is served with Rawa Ghavan, Paranthas and Idlis.
This recipe gives ~280 calories.
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