Tuesday, March 31, 2015

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


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


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.

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.

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