Coconut Chutney Recipe

This coconut chutney is very easy and quick and made from fresh grated coconut. This chutney goes very well with idli, dosa and medu vada.  

Time: 5 minutes

Serve: 2-3

Ingredients:

For the Chutney:
1 cup fresh grated coconut or desiccated coconut( powder)
2 tbsp roasted chana dal
1 green chili
1/2 inch ginger
salt to taste

For the tempering:
1 tsp urad dal (split, skinned black gram)
1/2 tsp mustard seeds

1/2 tsp cumin seeds
8-10 curry leaves
a pinch of asafoetida
5-6 whole red chili
1 tbsp oil

Method:

1. Grind chana dal to fine powder. Add fresh grated coconut, chili, salt and ginger. Grind paste with little water to a smooth consistency.

2. Heat oil in a small pan. Add urad dal fry till it becomes brown. Then add mustard seeds, cumin seeds, curry leaves, red chili and asafoetida.

3. Fry for a minute. Immediately pour the tempering on the coconut chutney. Mix it well with the coconut chutney.

4. Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Notes:
1. This coconut chutney has to be consumed fresh.  For storing for few hours store in refrigerator. However, consume the coconut chutney in a day.
2. Adding tamarind to the chutney increases its shelf life a little more.