A staple of South Indian kitchens, coconut mint chutney is made by blending grated coconut with fresh mint, green chili and lime. With no grain or sweetener, it fits a ketogenic diet.
Blend the coconut, mint, green chili, lime juice, ginger and salt with a little water until smooth.
Heat the olive oil, fry the mustard seeds until they pop, then drizzle over the chutney.
Stir the chutney and serve at room temperature.
Add the water gradually while blending; too much at once makes the chutney watery. The mustard seeds can pop when the oil is hot, so briefly cover the pan.
Tarif ketojenik diye tanıtılıyor ama bir su bardağı hindistan cevizinin karbonhidrat oranı sanıldığından yüksek, bu yüzden düşük karbonhidratlı beslenenlerin porsiyonu iki yemek kaşığıyla sınırlı tutması gerekir; bu uyarı tarifte hiç yok ve beni yanılttı.
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