Coconut Chutney is a famous chutney originating from the Southern part of India. It is served with Dosa, Idly, Vada or Uttapam.
|Grated coconut||1 cup|
|Mush Garlic||2 pieces|
|Chopped Green chilies||2 pieces|
|Curry leaves||1 tablespoon|
|Mustard seeds||1/2 teaspoon|
|Vegetable oil||3 teaspoons|
Don’t peel off garlic cloves and Just strike off.
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.
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.
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.
Serve warm Coconut Chutney along with Idly, Dosa, Uttapam, Vada, or Rice.