Coconut Chutney Recipe, How to make Coconut Chutney.
Coconut Chutney is one of the most famous chutney in southern India. We always make this with Dosai(Rice & Lentil Crepes) and idli. Well both the dishes cannot be considered complete without it. Simple, delicious and healthy. You can make it splicy and non spicy version.
If you don’t get fresh coconut, you can follow the same recipe with dry coconut powder. One of the benefits leaving in Malaysia is that you get freshly grated coconut in any grocery store here, even in a store like Jusco, Tesco or cold storage. You don’t have to go to only Indian grocery store to buy coconut. Using grated coconut and coconut milk and in cooking is a very common practice here among local Indian as well.
coconut chutney | Dip recipe
Ingredients
- 100 gm freshly grated coconut
- 2 tablespoon gram dal roasted
- 1 medium size green chilli
- 1 teaspoon grated ginger
- 6-7 curry leaves
- 1 teaspoon mustard seeds
- 2-3 red chilies
- Salt as per taste
Instructions
- Mix coconut ,gram dal, green chili and ginger and grind it in mixer grinder. Add little water to make a fine paste.
- For tempering, heat the oil in pan , add asafoetida , mustard seeds, red chilies and curry leaves.
- Pour the mixture on chutney and mix it well. Coconut chutney is ready.
Notes
Nutrition
Step by Step instructions with photos.
Mix coconut ,gram dal, green chili and ginger and grind it in mixer grinder. Add little water to make a fine paste. |
For tempering, heat the oil in pan , add asafoetida , mustard seeds, red chilies and curry leaves. |
Pour the mixture on chutney and mix it well |
Coconut chutney is ready. |
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