Coconut chutney is one of the complimentary side dish for most of the south Indian dishes like Dosa, Idlis, Utappa and many others. This chutney prepared with fresh coconut and tampered with spices. The tempering gives an exotic taste to the chutney. It’s very easy to make and tastes great.
Ingredients
For Chutney
- 1 cup Shredded coconut fresh
- 1/4 cup Coriander leaves chopped
- 1 inch Ginger fine chopped
- 1/3 cup Peanut roasted
- 1/4 tsp Tamarind paste
- 12 Curry leaves
- 3 Green chili
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 1/2 tsp Sugar
- 1 tbsp Channa dal roasted
- Salt to taste
For Tempering (tadka)
- 1/2 tsp Mustard seeds
- 4 Curry leaves
- 2 tsp Oil
- 1/4 tsp Chana dal
- 1/4 tsp Urad dal
- 1 Whole red chili
Instructions
- Ingredients for Coconut Chutney.
- Ingredients for tempering.
- Grind all chutney ingredients with 1/4 cup water and make a fine paste. Keep it aside.
- Heat oil in a pan in a medium heat, add mustard seeds, chana dal, urad dal, wait till it crackles. Add whole red chili and curry leaves, fry it until brown.
- Pour over the tempering on coconut chutney. Chutney is ready to serve with dosa or idli.
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