Coconut Chutney
 
Prep time
Cook time
Total time
 
This South Indian chutney, Coconut Chutney is the best companion with Dosa, Idli or even with steamed rice. Quick and easy to make with step by step photos.
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Recipe type: Appetizer
Cuisine: Indian
Serves: 2
Ingredients
  • ½ cup roasted dessicated coconut
  • 4 green chilli, slit
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon tamarind paste
  • 2 tablespoons chana dal (soak for 15 minutes)
  • ¼ teaspoon mustard seeds
  • 1 red chilli
  • Few springs curry leaves
  • salt to taste
Instructions
  1. Heat oil in a pan, add cumin seeds, coriander seeds and green chilli. Fry for few minutes until cumin seeds and coriander seeds are few shades darker. Then, add soaked chana dal, and fry for 2 to 3 minutes.
  2. Add roasted coconut, and mix well for 1 minutes. Switch off the flame and set aside in the plate to cool down.
  3. Once it is cooled, grind it together with tamarind paste and a little of water to get a slight smooth-crunchy consistency.
  4. In the same pan, add a little of oil. Once oil is hot, add mustard seeds, red chillies, and curry leaves. Fry for 1 to 2 minutes until mustard seeds start to splutter.
  5. Pour it directly to the grinded coconut chutney. Season with salt according to your taste.
Recipe by Chindian Kitchen at http://chindian.kitchen/coconut-chutney/