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Coconut Lemon Chutney

20 Oct

Kobbari Nimmakaya Pachadi.

Fresh or frozen scraped coconut is ground with freshly roasted spices. Serve coconut lemon chutney with steamed rice etc…
Makes: around a Cup of Coconut Lemon Chutney.


Scraped Coconut 1 Cup
Lemon Juice 4 Tbsps
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Whole Red Chiles 1 – 2
Asafoetida a Big Pinch
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Heat oil in a pan, add red chile and fry till they turn crisp and remove them onto a bowl.
In the remaining oil, add all the other ingredients.
Once mustard seeds start spluttering, remove from heat.

Using a pestle, first thoroughly crush the red chiles.
Then add the other fried ingredients and crush them lightly.
Add the scraped coconut and salt and use the pestle to pound everything.
Remove the coconut chutney onto a bowl, stir in lemon juice.
Store tight in a refrigerator and it stays fresh for around a week.
Serve coconut lemon chutney with steamed rice etc…
Notes: Make sure to grind the coconut chutney if using grated coconut.

Suggestions: Adjust lemon juice according to taste.
Variations: Check other variations with coconut chutney here and here.
Other Names: Coconut Lemon Chutney, Kobbari Nimmakaya Pachadi.