Keto Coconut Chutney
Keto Coconut Chutney? It is a delicious South Indian condiment made with few ingredients like shredded coconut ,ginger ,green chillies ground together and then tempered with some spices.
Servings 2
Calories 36kcal
Ingredients
- ½ cup shredded coconut (fresh or frozen)
- ½ inch ginger
- 1 green chillies
- salt to taste
- little water for grinding
For Tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin(jeera) seeds
- a pinch asafetida(hing)
- few curry leaves
- 1 dried red chilli
Instructions
- Blend all the ingredients for chutney in a blender to make a smooth paste.
- Transfer in the serving bowl.
For Tempering:
- Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.
- Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
- Mix the tempering with the chutney.Serve with almond flour dosa.
Notes
- You can grate the whole coconut in bulk and store in freezer for upto 3 weeks. This way, you can save the time to make this chutney.
- You can also add coriander leaves or mint in this chutney.Makes the chutney green in color
- You can also increase or decrease the amount of green chilli as per your preference.If you dont have green chillies you can also replace with dried red chillies while blending.
- If you like peanuts ,you can add some roasted peanuts to this chutney gives the chutney a nutty flavor.
- You can also add some curry leaves while blending the chutney.I sometimes do it and taste is amazing.
- Some people add roasted gram/fried gram/putani to the chutney. But since this is keto coconut chutney recipe.I have not added it.But it goes well with the chutney too.
Nutrition
Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3.3g | Sodium: 2.1mg | Potassium: 28.2mg | Fiber: 1g | Vitamin A: 6.6IU | Vitamin C: 0.4mg | Calcium: 1.1mg | Iron: 0.1mg