Fork and Beans

Health begins in the Kitchen

Coconut Chutney

Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this recipe doesn’t need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.

INGREDIENTS

  • 1 Cup Grated Coconut
  • 2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)
  • 3 Green Chili
  • Salt As Needed
  • 1/8 tsp Tamarind Paste* * We can use pinch of tamarind instead of paste

FOR TEMPERING

  • 2 tsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 2 tsp Split Urad Dal
  • Few Curry Leaves
  • 2 Red Chili

INSTRUCTIONS

  • Take Grated Coconut, Green Chili, Salt, Tamarind Paste, Roasted Gram in a mixer jar and grind everything to a smooth paste
  • Heat oil in a pan. Add mustard seeds and allow it to sputter. 
  • Add Split Urad Dal and fry till dal turns light brown. Then Add curry leaves and broken red chili. Switch off the flame
  • Add this tempering to the Coconut Chutney
  • Simple, Quick and tasty Coconut Chutney is ready to serve!