Coconut chutney recipe

Name: Coconut chutney recipe
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: ¾ cup grated coconut ((fresh or frozen) or ¼ cup chopped); 1½ to 2 tablespoons fried gram ((or chana dal or peanuts)); ⅛ inch ginger piece ((or 1 garlic clove)); 2 green chilies ((adjust to taste) or red chilies); ¼ teaspoon salt ((adjust to taste)); ½ teaspoon cumin seeds (or jeera); ¼ to ⅓ cup water ((use as needed)); ¼ cup coriander leaves (or 10 to 12 mint leaves (optional)); lemon juice (or little tamarind soaked in hot water (optional)); 1 teaspoon oil; 1 red chili (broken ); 1 sprig curry leaves; ¼ teaspoon mustard (or rai); 1 pinch hing (or asafoetida)

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Prep Time: 5 minutes

Cook Time: 2 minutes

Total: 7 minutes

Servings: 3

Author : Swasthi

coconut chutney nariyal chutney

Instructions

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Step 1

Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar.

Step 2

If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.

Step 3

Cool all the ingredients and add them to the jar.

Step 4

Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.

Step 5

Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.

Step 6

Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.

Step 7

Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal & it is optional.)

Step 8

Soon they will crackle, then add broken red chili and curry leaves.

Step 9

When the curry leaves turn crisp, add hing and pour this over the coconut chutney.

Step 10

Serve coconut chutney with dosa, idli, vada or pongal.

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