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.
Author: Chindian Kitchen
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
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.
Add roasted coconut, and mix well for 1 minutes. Switch off the flame and set aside in the plate to cool down.
Once it is cooled, grind it together with tamarind paste and a little of water to get a slight smooth-crunchy consistency.
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.
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/