Coconut Chutney is a famous chutney originating from the Southern part of India. It is served with Dosa, Idly, Vada, or Uttapam.
Recipe
Serving: 4
Cooking Time: 15-20 Mins
Complexity: Simple
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Grated coconut | 1 cup |
| Mush Garlic | 2 pieces |
| Chopped Green chilies | 2 pieces |
| Curry leaves | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Curd | 2 tablespoons |
| Ginger | 1 tablespoon |
| Salt | 1/2 tablespoon |
| Vegetable oil | 3 teaspoons |
Cooking
- Step 1
Don’t peel off garlic cloves and Just strike off.
- Step 2
Add oil in the heated pan and put garlic cloves, green chilies. Sauté till garlic turns into light brown. Once the garlic is light brown switch off the heat.
- Step 3
Add grated coconut and mixture of step 2 into Mixer jar. Add green chilies, curd, salt, and a half a cup of water. Grind well into a smooth consistency. Add water as needed paste should be thick.
- Step 4
Heat a pan with 1 teaspoon of oil. Once the oil is hot, add mustard seeds and 1/2 tablespoon of curry leaves. Sauté curry leaves quickly so that these don’t burn and now add grinned mixture of step 3 into it. Mix all material well and your coconut chutney is ready to serve.
Serving
Serve warm Coconut Chutney along with Idly, Dosa, Uttapam, Vada, or Rice.
