About Coconut Chutney:
Coconut chutney is a South Indian chutney made with grated coconut, tamarind, green chillies, roasted chana dal and then tempered with urad dal, mustard seeds, dry red chillies, and curry leaves. This coconut chutney is very easy to make and goes well with dosa, idli, vada, or with upma. This is a vegetarian recipe.
- 1 cup of freshly grated coconut.
- 2-3 green chillies or to taste.
- 1 tablespoon roasted chana dal.
- Salt to taste.
- 1/2-inch ginger roughly chopped.
- A small piece of tamarind.
- Water as required to grind the chutney.
- 1/2 teaspoon cumin seeds.
- 1 teaspoon of cooking oil.
- 1/2 teaspoon urad dal.
- 1 sprig of curry leaves.
- 2 dry red chillies.
- 1/2 teaspoon mustard seeds.
- 1/4th teaspoon hing (asafoetida).
Note: You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.
Method of Making Coconut Chutney:
- Take a grinding jar and add in the grated coconut, roasted chana dal, green chillies to taste, salt to taste, ginger, cumin seeds, and a small piece of tamarind.
- Add water as required and grind all these ingredients well to a nice smooth paste.
- Transfer this chutney into a bowl and keep it aside.
- For tempering of chutney, take a small pan and turn on the flame.
- When the pan is hot, add 1 teaspoon of cooking oil.
- When oil is hot, add dry red chillies break into halves, urad dal, and mustard seeds, and let them crackle.
- Add hing and curry leaves mix well.
- Turn off the flame and pour this tempering over the chutney and mix well.
- Serve this coconut chutney with dosa, idli, or vada.