Description

Coconut chutney uses fresh or frozen coconut as a sweet base and combination of different aromatic spices to infuse it with a lovely flavor. You can use this recipe for dipping dosas or idlis.

Ingredients

Units Scale

Grated coconut - 2 cups
Roasted Channa dal - 2tbsp
Ginger - a small piece
Green chilli - 1no
Tamarind - a small piece or 1/4 tsp if using paste
Salt - to taste
Water - 3/4 cup or adjust to desired consistency

For tempering

Oil - 2 tbsp
Dry red chilli - 2no
Urad dal - 2 tsp
Mustard seeds - 2tsp
Curry leaf - handful

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Instructions

First, add the coconut, channa dal, ginger, green chili, tamarind, salt, and water to a blender or food processor and grind into a coarse paste. If you like the chutney thinner and a little flowy, then feel free to add more water.
Next, in a separate pan, prepare the tempering by heating the oil, dry red chili, urad dal, and mustard seeds. Once the seeds start to splutter, add the curry leaves and then stir tempering into the chutney.
Finally, serve the chutney.

Notes

Squeeze the coconut to release some of the moisture for a thicker consistency

If needed, you can add a bit of water to thin it out some

Add more or less chili flakes to make it hotter or milder

Prep Time: 5 minutes
Additional Time: 0 hours
Cook Time: 5 minutes
Cuisine: Indian