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Coconut Chutney – Manjula’s Kitchen – Indian Vegetarian Recipes


Coconut Chutney

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Cuisine Indian

  • 1 cup coconut peeled and cut in small pieces
  • 2 tbsp chana dal bengal gram
  • 1 cup yogure curd, dahi
  • 1-1/2 tsp salt
  • 2 green chilies,
  • 1/2 inch ginger
  • 1 tsp lemon juice as required

For seasoning

  • 1 tsp oil
  • 1/8 tsp asafetida hing
  • 1/4 tsp black mustard seeds rai
  • 2 red chilies broken pieces
  • 8 curry leaves
  • Peel coconut and cut into small pieces for easy blending.

  • Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.

  • Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.

  • Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).

  • Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.

Seasoning

  • Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.

  • Pour the seasoning mixture over the chutney.

Coconut chutney can be refrigerated up to a week. Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa   

Originally posted 2011-01-20 00:44:45.

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