4 Serves
15 Mins
8 g
10 g
52 g
Using a chefs knife, finely chop the fresh coconut and aromatics. Place them into a blender along with a splash of water to create a smooth, thick paste.
Ingredients, vitamins, and health benefits
Fresh Grated Coconut
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IndianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
126 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
420 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
43 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the coconut oil in a small frying pan over medium heat. Once shimmering, add the mustard seeds and curry leaves, allowing them to crackle and release their aroma.
Pour the hot tempered oil mixture over the blended coconut paste. Season the chutney with salt and pepper to taste, stirring well to combine.
Fresh Ginger
Coconut Oil
Curry Leaves
Mustard Seeds
Salt
Black Pepper
Vitamin A
236 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
126 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
420 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
43 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52
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g11
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Indian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g