Grated coconut (fresh or thawed unsweetened)
The shredded white kernel of a mature coconut, used fresh or thawed from frozen in sambols and chutneys; its lauric-acid fat is rich and the moist meat is perishable.
Modern method
Maharashtrian fresh coconut-garlic chutney
Khamang Lasoon Chutney · Khamang Lasun Chutney · Fresh garlic chutney
A fresh Maharashtrian chutney of wet coconut and garlic, ground with chilli and salt and finished with lemon; Royal Chef Sujata serves it with jhunka-bhakri.
History
The inspected recipe page was published in 2016 and calls this a Maharashtrian garlic chutney. That is a modern recipe record, not an earliest attestation or origin account.
Ingredients
Yield 4 servings · Scaling: source batch only
Fresh wet coconutgrated
237 mL1 cup as recorded
Garlicpeeled
12–15 cloves
Red chilli powder
2.5 mL½ tsp as recorded
Lemon juice
4.9 mL1 tsp as recorded
Salt
Amount not stated
to taste; amount not statedMethod
Risks and precautions · Standard risk
The source provides no storage duration or tested shelf life; it describes a fresh preparation.
- Grate the fresh coconut and peel the garlic.
- On a grinding stone, first grind the garlic with salt and red chilli powder.
- Add the grated coconut and grind briefly until combined.
- Mix in the lemon juice, transfer the chutney to a bowl and serve with jhunka-bhakri.
Conditions
Yield4 servings
Places
Maharashtra
Documented preparation · Region evidenceThe recipe page identifies this as a Maharashtrian chutney; it does not establish a birthplace.
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Sources
Royal Chef SujataRecipe · Identity · Use · Geography
Khamang Lasoon Chutney Recipe in MarathiIngredients and method
four servings and 15-minute preparation
Maharashtrian identification and serving with jhunka-bhakri