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Coconut Chutney

Measuring cup used 1 cup = 250 ml

Ingredients

• 1 cup shredded coconut tightly packed, (fresh or frozen), (or 1 cup desiccated coconut)

• 2 tablespoons roasted chana dal (dalia/fried gram/putani)

• 1-2 green chili

• 1/2 inch ginger (or 1-2 garlic cloves)

• little tamarind (or lemon juice)

• salt to taste

• 1/2-3/4 cup water or use as needed

Tempering

• 2 teaspoons oil

• 1/2 teaspoon mustard seeds

• 1 dry red chili

• 1/2 teaspoon urad dal

• 1 stalk curry leaves a pinch asafoetida (hing)

Instructions

1. Add fresh coconut, green chilies, ginger, tamarind, salt, and water into a mixi jar. Blend to a smooth paste

2. Add extra water as needed to get the desired consistency.

3. For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.

4. Then add curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.

 

Notes

Variations & Tips

• Dalia or roasted chana dal thickens the chutney, if you don't have then replace it with roasted peanuts or cashews or almonds.

• If you dont have tamarind, replace it with lemon juice or curd. For authentic south Indian chutney recipes, tamarind is used.

• You can also replace ginger with 1-2 cloves of garlic.

• You may also add a few small shallots and curry leaves while grinding

• If you are using frozen shredded coconut, soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency.