COCUNUT CHUTNEY RECIPE | SOUTH INDIAN RECIPE
Coconut chutney made with fresh coconut, lentils, lightly spiced with green chillies and tempered with fresh curry leaves giving a soothing flavor . Coconut chutney is the perfect match for South Indian idlis, dosas, vada and uttapams (rice pancakes). All time favorite for most of us. We can make it in no time as it doesn’t need any big preparations.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Serves: 2 – 3
- Grated coconut – 1/2 cup
- Fried gram dal (pottukadalai) – 2 tblsp
- Green chillies – 2
- Salt & Water – As needed
- Ginger – 1 inch piece (Optional)
- Oil as needed
- Mustard – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry Leaves – few
- Firstly, Grind the Grated coconut, green chilli, fried gram dal, salt in a blender without water.
- And then add water as needed to grind it until smooth or desired consistency.
- Temper it with Oil, mustards, urad dal and curry leaves
That’s it. Coconut chutney is ready to serve
- Avoid dried or old coconuts for chutney. Fresh coconuts will be very good for chutneys
- If you are using frozen shredded coconuts, bring it to room temperature or microwave it for 2 mins before grind
- Especially, young and tender coconut will be even more tasty.
- While grating the coconut, be careful not to grate the brown shell of coconut. It will spoil the chutney color.
- If we end up having more salty chutney or watery consistency or more hot, then add more coconut or roasted grams more and more to bring the consistency / taste needed. This should be the Worst case J
- We can also use Coconut oil for tempering.
- Adjust the green chillies according to your spice level.
- If you don’t have Ginger, that is fine; still it taste good
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