Shital's-Kitchen: Coconut Chutney

Friday, February 22, 2013

Coconut Chutney

Coconut Chutney is a dipping sauce made of coconut served with south Indian food like Idlis, Dosas, upma. Easy to make and store in refrigerator for 5-6 days.

1 cup shredded coconut (fresh or frozen)
2 tbsp. Dalia (roasted chick peas)
1/2 inch ginger
1 green chili
1 tsp. oil.
1 tbsp. urad dal (white lentils)
1 tsp. mustard seeds
3-4 curry leaves
Salt to taste
Water or 2 tbsp. yogurt to thin the chutney
  • Grind coconut, ginger, green chilies, dalia, and salt to form a smooth paste.
  • Add water or yogurt while grinding.
  • In a small tempering bowl heat oil. Add urad dal, mustard seeds, and curry leaves. When they crackle, add the temper over chutney.
  • Mix and serve with Idli or Dosa
Use fresh grated coconut or shredded frozen coconut.

To a cup of coconut, add green chillies and ginger to your taste.

Add 2 tbsp. roasted gram (Dalia)

Add some water and blend well.

Consistency can be adjusted by adding water of plain yogurt.

Add salt and mix well.

For tempering: take 1 tsp. of oil in small pan.
fry 1 tbsp. lentil (white urad dal)

Fry till it is just changes color.

Add 1 tsp. mustard seeds.

Fry few curry leaves.

Add this hot temper to the chutney.

Serve with Idlis, Dosas, Appes!

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