Wednesday, December 2, 2015

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 


Ingredients:
  • 1 Cup Scraped Coconut
  • 2 Green Chillies
  • 1/2 Inch Ginger
  • 1 Garlic Clove
  • Salt to taste
  • Pinch of Sugar (Optional)
  • 2 tsp Curd
Tempering:
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal (Skinned Split Black Gram)
  • 1 Dry Red Chilly
  • 1/4th tsp Hing (Asafoetida)
  • 5-6nos. Curry Leaves
Method:

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.

4 comments:

  1. It's very easy to make. Thanks.

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  2. It's very easy to make. Thanks.

    ReplyDelete
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