Coconut chutney
Summary Not available
- cup chopped)
- 1.5 gram )
- piece )
- 2 red chilies)
- salt )
- 5 teaspoon seeds
- water )
- leaves )
- juice )
- 1 teaspoon oil
- 1 chili
- 1 sprig curry leaves
- mustard
- 1 hing
Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar
If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic
Cool all the ingredients and add them to the jar
Blend all the ingredients well without adding water
This helps to get smooth chutney
Scrape the sides
Blend until smooth
Pour water as needed and blend to get a smooth coconut chutney
Taste it and add more salt and chilies if needed
Transfer the chutney to a serving bowl
Optional – Tempering coconut chutney Heat a pan with 1 teaspoon oil
When the oil turns hot, add mustard seeds
(I also add a pinch of urad dal & it is optional
) Soon they will crackle, then add broken red chili and curry leaves
When the curry leaves turn crisp, add hing and pour this over the coconut chutney
Serve coconut chutney with dosa, idli, vada or pongal
No extra notes