Coconut Chutney

This chutney is a dream for every person who loves South Indian food. If I talk about me, I LOVE South Indian food so much that I could eat for breakfast, lunch and dinner.

Whenever I see coconut, coconut chutney is the first thing that comes to my mind (blame it on my obsession.. hehe 🤣 ) Its a whole party in your mouth…pops of flavour, cooling coconut and the crunchy urud….. ummmmmmmm……. 😍 Earlier I used to think that making coconut chutney is difficult and only people with good cooking skills can make it. But when I gave it a try, I couldn’t believe it was so simple and delicious…. And after that point coconut chutney became a regular thing in my house, I make it every week without fail 😍

Ingredients

•   ½ cup fresh coconut (tightly packed) or ½ cup desiccated coconut
• 2 tablespoons roasted chana dal
• 1-2 green chilies
• ½ inch ginger
• salt as per taste
• ¼ – ½ cup water or add as required (for grinding)

For Tempering

• ½ teaspoon mustard seeds
•  ½ teaspoon urad dal (split and husked black gram)
•  ½ teaspoon cumin seeds – optional
• 1 sprig of curry leaves (9 to 10 curry leaves)
• 1 pinch asafoetida (hing)
• 1 dry red chili
• 1 tablespoon oil (any neutral oil)

Preparation

Grinding

1. Take all the ingredients of the chutney except the tempering ingredients in a blender.
2. Grind to a smooth consistency. If you are unable to grind or the chutney looks thick, then you can add more water.
3. Remove the chutney in a bowl.

Tempering

4. Heat oil in a small pan.
5. Add the mustard seeds.
6. When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal becomes light golden.
7. Then add the curry leaves, red chili and asafoetida (hing).
8. Fry till the curry leaves become crisp and the red chillies change color and become swollen. Keep a check as curry leaves and chilies get burnt really fast.
9. Switch off the heat and immediately pour the tempering on the chutney in the bowl.
10. Mix the tempering mixture very well.

Tips

• Add green chillies according to your preference of spiciness.
•  Adjust the quantity of water according to your desired consistency.

Serving Suggestion

You can serve the coconut chutney with idli, dosa, uttapam, vada, or anything of your choice.