19 January, 2015
Coconut Chutney – Spicing South Indian Food
A strikingly attractive & appealing South Indian Coconut Chutney is favored accompaniment with idli, vada, upma and dosas. Like North India has Green Chutney for samosas and tikki, South India has Coconut Chutney to add life to our foods. It tastes best when consumed fresh. Mostly served in breakfast this recipe acts as good appetizer. This is truly a relishing compliment to most meals. With the undertones of ginger, curry leaves and red chilies this chutney very easy to make. So, let’s get started!!!
Ingredients for Coconut Chutney
|Green Chillies||2-3 chopped|
|Salt||As per taste|
Ingredients for tempering Coconut Chutney
|Mustard Seeds||¼ tbsp|
|Cumin Seeds||1/4 tbsp|
|Urad Daal||1/2 tbsp|
Directions for coconut Chutney
To make this wonderful chutney first take grated coconut, ginger, green chilies, chopped onion, salt, little water and blend them well. (Water will help to grind the ingredients and will convert them into a fine smooth paste). Once grinded into a smooth paste, transfer the mixture into a bowl and keep it aside.
Tempering for coconut chutney
Heat oil in the pan (non-stick pan) for a two minutes and add mustard seeds. When mustard seeds will splutter, add urad daal, cumin seeds, red chili, asafeotida and curry leaves.
Sauté them till the lentils turns golden brown (Fry for max: 1 minute).
Without wasting a second, pour the tempering on the coconut chutney.
Mix it well and serve hot with idli, dosas, upma or vada.