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
For 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.
Coconut Chutney
Ingredients
Method
- 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.
- Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stirring till the mustard seeds crackle.
- Pour this tempering over the chutney and mix well.
- 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.
Love this delicious coconut chutney
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