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
  1. Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar

  2. If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic

  3. Cool all the ingredients and add them to the jar

  4. Blend all the ingredients well without adding water

  5. This helps to get smooth chutney

  6. Scrape the sides

  7. Blend until smooth

  8. Pour water as needed and blend to get a smooth coconut chutney

  9. Taste it and add more salt and chilies if needed

  10. Transfer the chutney to a serving bowl

  11. Optional – Tempering coconut chutney Heat a pan with 1 teaspoon oil

  12. When the oil turns hot, add mustard seeds

  13. (I also add a pinch of urad dal & it is optional

  14. ) Soon they will crackle, then add broken red chili and curry leaves

  15. When the curry leaves turn crisp, add hing and pour this over the coconut chutney

  16. Serve coconut chutney with dosa, idli, vada or pongal

No extra notes


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