Coconut Chutney
Coconut chutney is a side dish for morning breakfast like idly, dosa, and also for evening snacks like pungulu, pakora.
Print Recipe
Ingredients
- 1/2 cup Coconut If frozen defrost for 30 seconds in microwave
- 2 tbsp Roasted Bengal gram/ dhaliya
- 1 tsp grated ginger or 1/2 inch whole ginger
- 1 green chili - add 2-3 for extra spiceness
- 1 tbsp yogurt
- 1/2 tsp salt
- 1/4 cup water
Tempering
- 1/2 tbsp oil
- 1/4 tsp mustard seeds
- 1.5 dry red chili
- 3-4 Curry leaves
- 1/8 tsp Hing
Instructions
- In a blender add 1/2 cup coconut, 2 tbsp roasted bengal gram/ dhaliya, 1 tsp grated ginger or 1/2 inch whole ginger, 1 green chili, 1 tbsp yogurt, 1/2 tsp salt, 1/4 cup water blend it until a smooth paste. Transfer it into a serving bowl.
- In a tadka, add 1/2 tbsp oil when the oil is hot add mustard seeds, dry red chili, curry leaves, hing or asafoetida. Turn off the heat.
- Pour this hot tempering on coconut chutney and serve it.
Notes
You can store it in a refrigerator for 1 week and in a freezer for a month.
Servings: 2