Coconut Chutney

Chutneys are South India’s quintessential side dishes. Green Coconut chutney  is the most popular and commonly prepared chutneys. You can eat this Chutney with Dosa, Idly, Upama, Chapathi etc…

SERVES : 2-3

INGREDIENTS :

For Chutney :

1. Grated Fresh Coconut – 2 cups
2. Chopped Fresh Cilantro(Coriander Leaves) – 2 cups    ---optional
3. Chopped Green Chilies – 4-5 (Depending on how spicy the chilies are)
4. oil – 1 Tea Spoon
5. Split Roasted Gram(Dalia) – 2 tbsp
6. Salt – 1 Tea Spoon/ To taste
7. Water – 1.5 cups/ According to consistency

For Garnishing:

1. Mustard Seeds – 1/4 Tea Spoon
2. Ghee – 1 Tea Spoon
3. Urud Dal (Uddina Bele) – 1 Tea Spoon
4. Channa Dal (Kadale Bele)– 1 Tea Spoon

You can buy Urud Dal, Channa Dal and Roasted split Dalia in any Indian store.

COOKING INSTRUCTIONS:

Step 1 : Heat the oil in a small wok/ pan on a medium flame. Fry the copped green chilies for not more than 30 – 40 seconds.

Step 2: Grind grated fresh coconut, cilantro,  fried chilies, roasted split dalia, salt and water  to a fine paste in the blender. Transfer to a serving bowl.

Make sure you don’t add too much water to start with. I usually add 3/4 of a cup at the beginning and then add more for required consistency. Chutneys can be either paste or  semi-liquid.

Step 3: Garnishing – Heat ghee in a small wok/ pan on a medium flame.

Step 4. Add mustard seeds when the ghee is hot. Let the mustard seeds pop.

Step 5. Add urid and channa dal together and roast them till they turn golden brown.

Step 6. Add the garnish on the chutney and serve.