Coconut chutney

Name: Coconut chutney
Total time: 180 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup fresh grated coconut; 2 tablespoons roasted chana dal – optional; 1-2 green chilies; 1/2 inch ginger; as required – optional, you can also add 1 to 2 small garlic cloves; As Per Taste salt; 3-4 tablespoons water or add as required – for grinding; 1/2 teaspoon mustard seeds; 1/2 teaspoon urad dal (split and husked black gram); 1/2 teaspoon cumin seeds – optional; 9-10 curry leaves or 1 sprig of curry leaves; 1 pinch asafoetida (hing); 1 dry red chili – broken and seeds removed; 1/2 tablespoon oil – sesame or peanut or coconut; as required or sunflower oil or any neutral oil

Sakshi Nillawar @nillawarart9

#SD3 #week3 #coconutchutney #Cookpadindia
Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.

Sakshi Nillawar @nillawarart9

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Ingredients

3 minutes

3 servings

1/2 cupfresh grated coconut
2 tablespoonsroasted chana dal – optional
1-2green chilies
1/2 inchginger
as required – optional, you can also add 1 to 2 small garlic cloves
As Per Taste salt
3-4 tablespoonswater or add as required – for grinding
For Tempering
1/2 teaspoonmustard seeds
1/2 teaspoonurad dal (split and husked black gram)
1/2 teaspooncumin seeds – optional
9-10curry leaves or 1 sprig of curry leaves
1 pinchasafoetida (hing)
1dry red chili – broken and seeds removed
1/2 tablespoonoil – sesame or peanut or coconut
as requiredor sunflower oil or any neutral oil

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Steps

3 minutes

1

Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
Then add the green chili and ginger.
2

Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoon water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoon more water.
Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.
3

Tempering
Heat oil in a small pan. Add the mustard seeds.
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.
4

Then add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
Switch off the heat and immediately pour the tempering on the chutney in the bowl.
5

Mix the tempering mixture very well.
Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice...

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Sakshi Nillawar @nillawarart9

on May 17, 2022 13:39

Hii friendsMy name is sakshi ...I am From Maharashtra india ...I am vegetarian 👩‍🍳👩‍🍳I love kitchen cooking ... ❣️❣️Nice to meet u all my dear foodie .. I just fellow everyone in this Cookpad and Instagram !!