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Coconut Chutney

Coconut Chutney Photography

Coconut Chutney is very easy and quick to make. Coconut Chutney is perfect combination with Idli and Dosa. Coconut Chutney can be eaten with any South Indian snacks. Coconut Chutney is very simple and must try recipe to server with South Indian breakfasts.

Ingredients:

• 1 cup Fresh Grated Coconut
• 2 small chopped Green Chilies
• 1 tsp Grated Ginger
• 1 tbsp Roasted Chana Dal
• Salt to taste

Tempering
• 1/2 tsp Mustard Seeds
• 1-2 whole Dry Red Chili
• 2 to 3 Curry Leaves
• 1 tsp Oil

Method:

1. Put the grated coconut, green chilies, ginger, roasted split gram and salt in a blender with a little water, then grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stirring till the mustard seeds crackle.
3. Pour this tempering over the chutney and mix well.
4. Serve Coconut Chutney with Idli, Dosa, Uttapa…

Tips:

• If you would like to make sour then before tempering, just add 1 or 2 tbsp (as per taste) curd in the Coconut Chutney.

5.0 from 1 reviews
Coconut Chutney
 
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Coconut Chutney is very easy and quick to make. Coconut Chutney is perfect combination with Idli and Dosa. Coconut Chutney can be eaten with any South Indian snacks. Coconut Chutney is very simple and must try recipe to server with South Indian breakfasts.
Author: Binjal Pandya
Recipe type: Chutney
Cuisine: Indian
Ingredients
  • 1 cup Fresh Grated Coconut
  • 2 small chopped Green Chilies
  • 1 tsp Grated Ginger
  • 1 tbsp Roasted Chana Dal
  • Salt to taste
Tempering
  • ½ tsp Mustard Seeds
  • 1-2 whole Dry Red Chili
  • 2 to 3 Curry Leaves
  • 1 tsp Oil
Instructions
  1. Put the grated coconut, green chilies, ginger, roasted split gram and salt in a blender with a little water, then grind to make a fine paste. Keep aside.
  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stirring till the mustard seeds crackle.
  3. Pour this tempering over the chutney and mix well.
  4. Serve Coconut Chutney with Idli, Dosa, Uttapa…
Notes
• If you would like to make sour then before tempering, just add 1 or 2 tbsp (as per taste) curd in the Coconut Chutney.
3.5.3208
Coconut Chutney was last modified: June 15th, 2016 by Binjal's VEG Kitchen

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07/28/2014   Binjal's VEG Kitchen
  Chutneys & Pickles     chutney, dip, easy, gluten free, indian, low fat, quick, spread
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2 Responses to “Coconut Chutney”

  1. Indian Veg Recipe / 31 Dec 2019 5:14am #

    Love this delicious coconut chutney

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    • Binjal's VEG Kitchen / 6 Jan 2020 10:17am #

      Thank you ?

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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