Coconut chutney is a popular South Indian condiment that complements various dishes like dosas, idlis, vadas, and even rice.
Here’s a detailed recipe for making Coconut Chutney:
Ingredients:
- 1 cup grated coconut (fresh or frozen)
- 2 tablespoons roasted chana dal (split roasted gram)
- 1-2 green chilies (adjust to taste)
- 1 small piece of ginger (about 1/2 inch), peeled
- 1/2 cup fresh coriander leaves (optional)
- 1 tablespoon tamarind pulp or 1 teaspoon tamarind paste
- Salt to taste
For Tempering (Optional):
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- A pinch of asafoetida (hing)
- 1-2 dried red chilies (broken into pieces)
- Curry leaves (a few)
Instructions:
1. Prepare the Coconut Chutney Base:
- In a blender or mixer grinder, combine grated coconut, roasted chana dal, green chilies, ginger, fresh coriander leaves (if using), tamarind pulp, and salt.
- Blend the ingredients into a coarse mixture. Add a little water if needed to facilitate blending. The chutney should have a smooth but slightly coarse texture.
- Adjust the seasoning to taste, and transfer the chutney to a serving bowl.
2. Optional Tempering:
- Heat oil in a small pan for tempering.
- Add mustard seeds, urad dal, asafoetida, dried red chilies, and curry leaves. Allow the mustard seeds to splutter and urad dal to turn golden brown.
- Pour the tempering over the prepared coconut chutney. Mix well.
3. Serving:
- Coconut chutney is ready to be served with dosas, idlis, vadas, or rice.
- Enjoy the delightful combination of the creamy coconut with a hint of spice and tanginess!
Tips:
- Adjust the number of green chilies according to your spice preference.
- If using frozen coconut, make sure it is thawed before blending.
- For a variation, you can add a handful of roasted peanuts while blending for a nutty flavor.
This Coconut Chutney recipe is versatile, and you can customize it based on your taste preferences.
