A Creamy Coconut Chutney to Put on Everything

From India via Lisbon, and good on all your crunchy carbs

Chickpea Fritters with Coconut Chutney
Chickpea Fritters with Coconut ChutneyEvan Sung

Turmeric, tamarind, chile, and cilantro: common enough Indian staples, bound together with freshly grated coconut for a dippable chutney we can't stop eating. At Jesus é Goês in Lisbon, it's served with some pillowy, onion-flecked chickpea fritters, but the sauce is versatile enough that we've been using it with all kinds of crunchy fried carbs.

It's a neat play on several classic Indian sauces worked together: for South Indian meals of paper-thin dosas and fluffy steamed idli, an herb-blasted coconut chutney is common alongside tangy tamarind sauce and a more concentrated spicy herb mix. We love the typical combo, but this recipe takes some of the best from each for a condiment to keep around for all kinds of cooking.

Frozen grated coconut can work for this recipe, but it really shines with the fresh stuff. We have a handy tutorial on how to crack a coconut to get you started, and you can use the leftovers in these glorious macaroon/blondie hybrids.