Coconut Chutney

Coconut chutney is an integral part of South Indian cuisine. It is made from coconut and spices. It is served with almost all South Indian dishes - dosa, idly, etc.



INGREDIENTS:

Frozen or fresh grated coconut ...1 Cup
Chana Dalia .............................. ¼ Cup
Roasted peanut without skin .... ¼ Cup
Curry leaves ............................... 12-15
Green chili .......................................... 1
Ginger paste ................................ 1 tsp.
Ghee ......................................... 2 Tbsp.
Mustard seeds ............................. 1 tsp.
Whole red chili ................................... 2
Asafoetida .................................... 1 tsp.
Salt .................................... As per taste
Water .................................. As needed



DIRECTIONS:

  1. Put the grated coconut, Chana Dalia, roasted peanut, green chili, curry leaves, ginger paste, and salt in a blender with an enough water and grind to make a fine paste, keep aside.
  2. Heat ghee in a small pan over medium heat; add mustard seeds, when seeds crackle, add red chili whole, asafoetida, and curry leaves. 
  3. Pour this tempering over the chutney and mix well.
  4. Keep chutney in the refrigerator and serve as required.  It stays good for 2-3 days.                


Comments