Coconut Schutney

When purchasing, make sure that the coconuts are fresh and full of milk. Also, the shell should not have cracks. Good coconut milk smells pleasant and tastes sweet. If it smells oily and tastes sour, the nut will be sour. Coconut chutney goes well with dosas and can be served as a sauce for snacks like dopplas, parkoras and gajavadas.

Preheat the oven to 200 g. Pierce 2 of the 3 dark eyes of the undamaged coconut with the tip of an ice pick or possibly screwdriver and run the milk into a mug. Place the empty nut in the stove for 15 min. Next, transfer to a chopping board. Smash the still hot nut with a strong hammer blow. This should loosen the flesh from the shell. Cut adhering flesh into small pieces with a small kitchen knife. Next, peel the brown skin with a potato peeler. Cut the flesh into small pieces and form together with the other ingredients in a hand mixer. Add enough coconut milk or water to make a fine paste. If you do not have a hand mixer, you can grate the coconut. In this case, use a mortar and pestle to prepare the ingredients into a fine paste. Instead of coconut milk or possibly water, you can also use yogurt, which gives the chutney a creamier consistency.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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