Coconut Chutney

Cooking Time: 5-10 mins            Servings: 3

Preparation Time: 10 mins          Category: Veg pickles/chutneys
 

Coconut Chutney is a great accompaniment for many South Indian dishes and is fast and easy to make. It is a South Indian spicy chutney-side-dish and condiment. This is a coconut stew mixed with other spices and served with Idli, Dosa, vada etc and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosa, whereas the solid one, is served with cooked rice at lunch and dinner.
Lets see how it is prepared:-

Coconut Chutney

Ingredients
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Coconut - 200 gms (peel its skin off and cut into small pieces)
Chopped green chillies - 4
Grated ginger (adrak) - 2 tsp
Roasted chana dal (putnalapappu) - 100 gms
Salt to taste

For The Tempering/tadka
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Mustard seeds (rai/sarson) - 1 tsp
Cumin seeds - 1 tsp
Red chilli, broken into pieces - 3
Curry leaves (kadi patta) - 6-8
Oil - 2 tsp

Preparation

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• Blend the coconut, green chillies, ginger, roasted split gram and salt with a little water into a fine paste. Keep it aside.
• For tadka, heating oil in a small vessel and add mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
• Pour this tempering/tadka over the chutney and mix well. Serve with idli, vada or dosa.
• Refrigerate and use as required.