Tuesday, January 27, 2015

Coconut Chutney

Coconut Chutney
Coconut Chutney is one of the easiest & quick to make dish. This chutney includes very less ingredients & tastes yummy when paired with many dishes. This chutney can be customized by adding different ingredients to make it more interesting & flavorful. 
Coconut Chutney
Prep Time-2mins
Cook time-5mins 
Pairs well with south Indian dishes like Idli, dosa, upma & few rice dishes. I love pairing this with poori's too.
1/2Cup grated coconut {Fresh or dried}
3Tbs dalia {fried gram dal}
1Tsp fried cumin/jeera {optional}
4Green chili's {Adjust acc. to your spice level}
Salt to taste
1Tsp oil
For Tadka/Popu/Tempering
1Tbs oil 
1Tsp mustard
1Tsp jeera 
Few red chili's cut in to pieces
Few curry leaves
- In a blender add all ingredients other than "Tadka" ingredients. 
- Grind them while adding as much as water it needs to make them a smooth paste. Adjust salt if needed & transfer chutney to a bowl.
- For tadka, heat pan with oil. Add mustard, jeera, red chili pieces & curry leaves. 
- Fry them till mustards starts spluttering. Switch off heat & add tadka to chutney. Mix it well.
- Chutney is ready to serve.
- You can fry jeera & red chili's (Instead of green chili's) in little oil & grind them along with other ingredients. It adds a nice flavor to the chutney.
Coconut Chutney
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