Coconut chutney in South India is like Pudina/Dhaniya or Tomato chutneys in North India. It is a common side dish made in South Indian households, served almost every day as a part of the breakfast, and sometimes at lunch and dinner times too. Follow this recipe, and yes, don’t blame if you get addicted to it.
Prep Time: 10 mins | Cook time: 10 mins | Serves: 4
List of Ingredients:
- 1 cup grated coconut, fresh
- 1 or 2 green/red chilies, or add more as per taste
- 4 to 5 curry leaves/kaddi patta
- 4 to 5 tbsp water for grinding the chutney
- Salt as required
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds/jeera
- 1 red dry chili, torn a bit without breaking it
- A pinch of asafoetida/hing
Directions:
Take one cup of freshly scrapped coconut and wash it in water properly.
Combine the coconut, red chillies, salt and a little water in a bender.
Blend in a mixer till smooth.
Transfer the chutney into a bowl and keep aside.
Heat the oil in a small non-stick pan and add the mustard and cumin seeds and one red chilli. When the mustard seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
Pour this tempering over the coconut chutney and mix well.
Refrigerate and use as required.
Swatcatz Notes:
- Always use freshly broken and scrapped coconut for best tasting chutney. Do not use dried up coconut. If the coconut is little bit on the tender side, then it will taste great.
- If you want chutney in runny side, add little more fried gram dal and grind it watery. If you want thick, then no need.
- Add a few drops of coconut oil and mix after grinding for a nice flavor or you can use coconut oil for tempering too.
- Make sure you temper the chutney as it keeps the chutney longer.
Enjoy guys and keep me posted!!!
Swatcatz Kitchen 