Coconut chutney recipeTweet
Coconut chutney is a delicious chutney made of coconut and spices and it is best served with idlis, dosas, upma, pongal or vadas. It is a South Indian spicy chutney and makes a great accompaniment for many South Indian delicacies. Coconut chutney when tempered with spices adds to the taste and flavour.
- Grated coconut - 1 cup
- Green chillies - 2 nos
- Roasted bengalgram - 2 tablespoons
- Ginger- 1 inch small piece
- Salt to taste
- FOR SEASONING
- Oil - 1 tablespoon
- Mustard seeds - 1/2 teaspoon
- 1 string of curry leaves
- Urad dal - 1 teaspoon
- Red chillies - 2
Grind coconut, green chillies, roasted bengalgram, ginger and salt to a smooth paste with little water.
Take out the chutney in a serving bowl.
Heat oil in a tadka pan. Add mustard seeds, urad dal, curry leaves and red chillies.
Once the mustard seeds start spluttering and urad dal turns golden brown, add this tempering to chutney and mix well. Coconut chutney is now ready to be served. http://charuscuisine.com/wp-content/uploads/2013/05/IMG_4661.jpg
Note : You can also add 2 to 3 garlic cloves at the time of grinding, to give the chutney a different flavour and taste. Chutney tastes good when prepared with freshly grated coconut. You can add water and adjust the consistency as desired or required.