Coconut Chutney

Coconut is a tropical nut which has a cooling effect on the body. This makes it a great food to consume on a hot summer day, and a less suitable food to eat on a cold day. The same goes for all products derived from coconut, such as coconut oil, milk, cream, water, sugar, flour, and syrup.
The naturally cooling quality of it helps reduce any inflammation, burning sensation or excessive heat in the body. It’s chilly effect is also cooling on the mind, lowers stress, calms emotions and is very beneficial for the health of the hair, skin and nails.
The addition of warming spices to this coconut chutney makes it more suitable for consumption on cooler days, and aids in digestion.

Serves 2

Ingredients:
1/2 cup dried shredded coconut
3/4-1 cup warm water
1 tsp coconut oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp mustard seeds
3-5 curry leaves
1/2 tsp of Himalayan salt
1 tbsp fresh ginger, grated
1 small piece of green chilli (optional)
3 stalks of cilantro

Preparation Method:
– Into a blender, add the coconut and warm water. Let it sit for 5 minutes to rehydrate
– Meanwhile, heat up the coconut oil into a small pan, add the fennel, cumin and mustard seeds and roast them until the mustard seeds begin to pop
– Add the curry leaves, ginger and chilli to the oil and fry them for few seconds on low heat
– Transfer the spices, chilli and fried curry leaves to the blender along with the coconut, fresh cilantro and salt
– Blend everything together until you get a consistency of a smooth, and somewhat thick paste
– Serve alongside a Dosa, Idli or enjoy it as a spread or a dip

Notes:
– Pitta individuals should omit the green chilli