Coconut chutney is a famous south Indian side-dish condiment made using fresh coconut pulp and other flavoring ingredients. It is served with idli, dosa and vada.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 04
Course: Side Dish
Cuisine: South Indian
Ingredients:
Fresh Coconut ½ of the whole
Chana dal/ Bengal Gram Lentil 2 tbsp
Ground Nuts/ Peanuts ¼ cup
Ginger ½ inch
Garlic 5 pods
Green Chilies 2
Salt to taste
Water as required
To temper the Chutney:
Black Mustard Seeds 1 tsp
Dry Red Chilies 1
Curry Leaves 15-20
Oil 1 ½ tsp
Directions:
- Take the fresh coconut and remove the peelings. Chop the coconut and keep it aside.
- Also dry roast the chana dal and peanuts separately. Keep aside to cool. When cooled remove the peeling of the peanuts.
- In the mixer grinder jar, put all the main ingredients, chopped coconut, dry roasted chana dal, peanuts, ginger, garlic, green chilies and salt to it.
- Add some water to the ingredients and grind well to get a fine paste. Add more water if required to grind smoothly. Don’t add to much water as the chutney should be of thick consistency.
- Empty the chutney in a bowl. Keep it aside.
- Take a tadka pan and place it over low flame. Once heated, add oil to it. When the oil gets heated, add dry red chilies to it and let it temper in the oil. Then add the mustard seeds to the oil and let it crackle. Quickly add the curry leaves to the oil and temper the chutney. Mix well.
- Serve the chutney with idli, dosa etc.
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