Ingredients
- Fresh coconut (grated): 1 cup
- Cucumber (grated, with skin): 1 small
- Green chilies: 1-2 (adjust to taste)
- Ginger (grated): 1 tsp
- Roasted cumin powder: ½ tsp
- Lemon juice: 1 tbsp
- Salt: to taste
- Fresh coriander leaves (chopped): 2 tbsp
- Water: as needed
- Mustard seeds (optional): 1 tsp
- Olive oil or any healthy oil (optional): 1 tsp
Preparation
In a blender, combine the grated coconut, grated cucumber, green chilies, and ginger.
Add the roasted cumin powder, lemon juice, salt, and coriander leaves to the blender. Blend everything into a smooth paste, adding a little water as needed to reach your desired consistency.
If you’d like to temper the chutney (optional), heat 1 tsp of oil in a small pan. Add mustard seeds and allow them to splutter. Pour the tempered mustard seeds over the chutney and mix well.
Taste and adjust the seasoning if needed (more salt or lemon juice).
Serve the coconut cucumber chutney with dosas, idlis, parathas, or as a side dish with any meal.
Servings: 4-6
Notes
- You can reduce the amount of green chilies to make it milder if preferred.
- For added flavor, you can include a few mint leaves in the chutney.
- This chutney can be stored in the refrigerator for up to 2-3 days.
