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.