Kerala Style Dry Coconut Chutney | Thogayal Thoran
Vegan & Gluten-Free Kerala style dry coconut chutney - Delicious coconut chutney with longer shelf life made with minimal ingredients in less than 20 mts!
Servings: 4
Calories: 108kcal
Equipment
- mixer jar or blender
Ingredients
- 1 cup coconut shredded and if using frozen thaw it to room temperature
- 3 shallots peeled. Chop two shallots finely.
- 1 tsp red chili powder
- 1 tsp salt
- 2 tsp coconut oil
- ½ tsp mustard seeds
- 5 curry leaves tear into small pieces
Instructions
- Take the shredded coconut, one shallot, red chili powder and salt in a mixer jar or blender.
- Grind it coarsely without adding any water.
- Heat a pan and add coconut oil.
- When the oil hot, add the mustard seeds and curry leaves. Allow the mustard seeds to sputter.
- Then add the finely chopped shallots and saute for 30 to 40 seconds.
- Next, add the ground coconut paste.
- Over medium heat, saute the ground coconut mix for approx 60 to 90 seconds. Turn off the heat.
- Allow it to cool completely and store it in an air-tight container and refrigerate. Use a clean spoon during every use.
Video
Notes
- Both fresh and frozen coconut works well for this recipe. If you are using frozen, make sure to thaw it to room temperature.
- Adjust the red chili powder and salt according to your preference.
- Coconut oil is preferable, but any other oil with high smoke point works as well.
- Instead of shallots, you can use red onion. Use about ½ tbsp chopped red onion while grinding and 2 tbsp chopped the onion while sauteing.
- If you can't source curry leaves, you can ignore it.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 599mg | Potassium: 147mg | Fiber: 3g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 27.1mg | Calcium: 15mg | Iron: 0.8mg