Classic Coconut chutney - serve with Dosa

Name: Classic Coconut chutney - serve with Dosa
Total time: 720 s
Yield: 3 persons
Cuisine: Pakistani
Ingredients: 1/2 cup tightly packed fresh grated coconut or ½ cup desiccated coconut; 2 tablespoons roasted chana dal – optional; 1-2 green chilies; 1/2 inch ginger – optional, you can also add 1 to 2 small garlic cloves; salt as per taste; 3-4 tablespoons water or add as required – for grinding; 1/2 teaspoon mustard seeds; 1/2 teaspoon urad dal (split & husked black gram); 1/2 teaspoon cumin seeds – optional; 1 sprig curry leaves or 9 to 10 curry leaves; 1 pinch asafoetida (hing); 1 dry red chili – broken and seeds removed; 1/2 tablespoon oil – sesame or peanut or coconut or sunflower oil

Cookpad Pakistan Team @cookpad_Pakistan

Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. It is an easy, quick and simple recipe.

Cookpad Pakistan Team @cookpad_Pakistan

Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. It is an easy, quick and simple recipe.

Saved

Ingredients

12 mins

3 persons

For Grinding
1/2 cuptightly packed fresh grated coconut or ½ cup desiccated coconut
2 tablespoonsroasted chana dal – optional
1-2green chilies
1/2 inchginger – optional, you can also add 1 to 2 small garlic cloves
salt as per taste
3-4 tablespoonswater or add as required – for grinding
For Tarka
1/2 teaspoonmustard seeds
1/2 teaspoonurad dal (split & husked black gram)
1/2 teaspooncumin seeds – optional
1 sprigcurry leaves or 9 to 10 curry leaves
1 pinchasafoetida (hing)
1dry red chili – broken and seeds removed
1/2 tablespoonoil – sesame or peanut or coconut or sunflower oil

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Steps

12 mins

1

Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar
2

Then add 1 green chili (chopped) and ½ inch ginger (chopped).
Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
3

Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Dish out the chutney in a steel bowl
4

For Tarka: Heat oil in a small pan. Add the mustard seeds.
5

When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili and asafoetida.
6

Fry for a couple of seconds till the curry leaves become crisp and the red chillies change colour.
Switch off the flame and immediately pour the Tarka on the chutney in the bowl.
Mix the mixture very well.
7

Serve coconut chutney with idli, dosa and vada.