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Coconut chutney is healthy, easy to make and does not contain any oil. No gas stove is required, so it can be made when there is a LPG cylinder shortage. Will last for at least 1-2 days without refrigeration for a single person. Avoid making chutney  in the monsoon, when vegetables may carry pathogens and residue from flood water.

Appliances required: Mixer, coconut scraper (manual)

Ingredients:

1 medium size coconut

Bunch of  coriander leaves

Bunch of mint leaves

3-4 cloves  garlic

25g  ginger

2-3 small green chilies (depends on how spicy you want it to be)

Salt to taste

Small mango (if available for the season).

Separate out the coriander and mint leaves and soak in water.

Scrape the coconut into small size pieces.

Slice the garlic, ginger, mango and chilies into small pieces.

All the ingredients are to be put in the mixer, with a half a cup of  water. Grind the mixture till you get a fine paste. Add salt as required.

 The coconut chutney can be eaten with bread .