Coconut Chutney

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Coconut Chutney


If you love the South Indian food,  you might have loved their chutneys too which complete their cuisine. These are the best accompaniments and side dishes which have large variations and most of them contain fresh coconut. One such chutney is the coconut chutney which accomplishes the South cuisine and very much popular and relished across the country with their dishes like dosas, idlis and vadas and rice preparations

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For this chutney fresh coconut is blended with roasted Chana dal or roasted peanuts. These nuts go very well with coconut, enhancing the nuttiness and give body and volume to the chutney. Tamrind or curd can be added for sourness. Finally, an aromatic tadka enhances the flavours of this easy to make coconut chutney
*If fresh coconut is not available, desiccated coconut can be used

INGREDIENTS REQUIRED
•  Fresh coconut (thinly sliced)  – 8-10 pieces
•  Roasted Chana dal or roasted Chana – 2 tbsp
•  Curd – 1/2 cup
•  Green chilly – 1 no or to taste
•  Salt – to taste
•  Water – as required during blending

INGREDIENTS FOR TEMPERING
•  Coconut oil or any other oil – 2 tsp
•  Mustard seeds – 1 tsp
•  Curry leaves – 5-6
•  Whole red chilli – 1 no( chopped into thin slices)

DIRECTIONS
1-  Add all the ingredients mentioned to a blender and blend to a smooth paste. Add water if required
2-  Transfer the chutney to a bowl and prepare for tadka/tempering

Tadka/Tempering
1-  Heat oil and add mustard seeds. When splutter,  add whole red chillies and curry leaves

2-  Pour the tadka over blended coconut chutney and serve with dosa, idlies and vadas

Coconut Chutney

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