Coconut Chutney is served as a side dish for a lot of Indian snacks (Vadai, Bonda, etc.,) and breakfast items (Idli, Dosai, Uttapam., etc.,). It can be mild to extra hot depending on individual preferences. This recipe is from South India.
Chutneys are easy to make, anyone can do it. There are a lot of varieties of chutney that can be made; today we are going to be making the classical coconut chutney. With the basic ingredients of coconut chutney, we can mix and match different ingredients to make the other varieties of chutney (which you will be seeing in future posts).
Right now we are going to see how to make Coconut chutney. My coconut chutney recipe is super simple, I have used just the basic ingredients. I highly recommend using freshly grated coconut to get a very rich taste. You can find fresh coconut at your local Indian stores easily, but in case you can’t find it and want to make this chutney, frozen grated coconut will also work perfectly fine.
Coconut chutney:
Ingredients:
Grated Coconut – 1/2 cup
Fried gram dal(Dhalia) – 1/2 cup
Green chilies – 5
Salt – to taste
Seasoning:
Mustard seeds – 1tsp
Urad Dal – 1 tsp
Curry leaves – 1 sprig
Oil – 2tsps
Method:
1. Add all the above ingredients in a blender and grind well.
2. Heat a pan. add the oil.
3. Add the mustard seeds, urad dal, and curry leaves until it splatter and urad dal turns golden brown.
4. Add the seasoning to chutney and mix well.
5. Serve with idli or dosai.
Tips:
If you like mint leaves u can add 1 or 2 when you grind the chutney. It will give you a nice flavor.
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