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.
Servings 8 people
- 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
- 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.
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