COCONUT CHUTNEY

SOUTH INDIAN COCONUT CHUTNEY

Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, red chili, hing & curry leaves. It is served with dosa, idli and vada.

Ingredients:

For chutney:

3/4 cup coconut grated

2 tbsp fried gram or chana dal

2 tbsp peanuts

1/8 inch ginger piece

1 garlic clove

2 green chilies (adjust to taste)

1/4 tsp salt (adjust to taste)

1/2 tsp cumin or jeera

Water as needed

For tadka:

• 1 teaspoon oil
• 1 red chili broken
• 1 sprig curry leaves
• ¼ teaspoon mustard or rai
• 1 pinch hing or asafoetida

Recipe:

1. Add coconut, ginger, garlic, cumin, green chilies, salt & fried gram to a blender or chutney jar.  
2. If you do not have fried gram dry roast peanuts and chana dal until golden and aromatic. 
3. Cool all the ingredients and add them to the jar.
4. Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.
5. Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney. 
6. Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.
7. On the other hand, heat a pan with 1 teaspoon oil.  
8. When the oil turns hot, add mustard. 
9. Soon they will crackle, then add broken red chili, 1 pinch urad dal (optional) and curry leaves. 
10. When the curry leaves turn crisp, add hing and pour this over the coconut chutney.
11. Serve coconut chutney with dosa, idli or vada.

**You can find my Dosa and sambhar recipe in another blog.

Enjoy and keep showering your love.