Coconut Chutney Recipe

 

Coconut Chutney Recipe 

Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack. 

Prep Time : 12 mins

Cook Time : 3 mins

Total Time : 15 mins

Cuisine : South Indian, Tamil Nadu

Course : Side Dish

Diet : Vegan 

Ingredients : 

For Grinding

• ½ cup fresh grated coconut
• 2 tablespoons roasted chana dal
• 1 or 2 green chilies
• ½ inch ginger
• Cumin seeds (Optional )
• salt
• 3 to 4 tablespoons water 

For Tempering 

• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• ½ teaspoon cumin seeds – (optional)
• 9 to 10 curry leaves or 1 sprig of curry leaves
• 1 pinch asafoetida (hing)
• 1 dry red chili
• ½ tablespoon oil 

Method :

Grinding Ingredients

1. Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
2. Then add the green chili and ginger.
3. Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4. Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5. Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl. 

Tempering

1. Heat oil in a small pan. Add the mustard seeds. 
2. When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
3. Then add the curry leaves, red chili and asafoetida. 
4. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
5. Switch off the heat and immediately pour the tempering on the chutney in the bowl.
6. Mix the tempering mixture very well.
7. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.