Coconut chutney originated from south indian cuisine which is beautifully pairs with dosa, idli, uttapam, vada. This easy recipe will work with whatever you have on hand.

Coconut chutney

#myrecipe

By Kanika Kapoor

Jun, 9th

581

Servings

4 persons

Cook Time

20 minutes

Ingredients

9 - 11

Ingredients

2 cup grated coconut
2 tbsp roasted chana dal
2 chopped green chillies
1 tsp minced ginger
1/2 cup curd
as required Some curry leaves
to taste Salt, 1/2 tsp cumin seeds
1/2 tsp cumin seeds
as required Oil for tempering the chutney
as required Water
1 pinch asafoetida

Instructions

Roast chana dan in a pan. Keep until it gets cool.
In a grinder add grated coconut, roasted chana dal, chopped green chillies, minced ginger,salt. Grind everything well.
Next in that grinder, add curd and if needed then you can add salt further. Grind again. If it needs water you can add water. Grind until chutney becomes slightly thick. Make a smooth consistency. Transfer to the serving bowl.
Now in a tadka pan, add 1 tsp mustard oil in low flame. When oil gets hot now add mustard seeds,when they start to crackle now add some curry leaves then slightly tear 1 dry red chilli and add into it. Add 1 pinch of asafoetida. Don't make the tadka pan too hot. Saute for 15 seconds. Switch off the flame. Now give this tadka to the chutney. Serve as side dish with dosa or idli or any South Indian food.

Notes/Tips

This can be stored for 2 days only.

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