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| Coconut Chutney |
Simple coconut chutney is made using freshly grated coconut for a rich and creamy texture. This traditional South Indian coconut chutney combines the tanginess of tamarind, the mild spice of fried green chilli, and the authentic flavors of a tempering with mustard seeds, curry leaves, urad dal and vibrant byadgi chilli. Blended to perfection in a wet grinder, this easy coconut chutney recipe pairs perfectly with dosa, idli, vada or upma.
Follow this step-by-step guide to prepare the coconut chutney for dosa and idli at home.
Other Chutney Recipes:
Serves - 2
Ingredients:
- Fresh coconut - 60 gram (grated)
- Tamarind - a pinch
- Coconut oil - 1 tsp
- Green chilli - 3 gram (1)
- Water - 50 ml to grind
- Salt - ½ tsp
- Water - 50 ml to wash wet grinder
- Tempering
- Coconut oil - 1 tsp
- Mustard seeds - ¼ tsp
- Urad dal - ¼ tsp
- Curry leaves - 1 sprig
- Byadgi chilli - 1
Method
- Grate 60 gram fresh coconut, add a pinch of tamarind to it and keep aside.
- In a pan, add 1 tsp coconut oil, broken 1 green chilli, fry for few seconds till it changes color. Add it along with grated coconut. Pour 50 ml water.
- Grind it in a wet grinder or mixer grinder, add ½ tsp salt. Grinder it to a smooth paste. Once one transfer it into a bowl. Add water and adjust the consistency. Now let's add a tempering.
- In a pan, add 1 tsp coconut oil and heat it well. Add mustard seeds, after it sputters add urad dal, curry leaves and byadgi chilli. Fry for few seconds and add this tempering to chutney.
- Serve it with dosa, idli, vada as per your choice.
- Point to note: If you store the leftover chutney in refrigerator it doesn't taste good(fresh). So try to finish it.
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