Coconut Chutney
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Heat
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Serves
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Dietary Info
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Prep 10 mins
Hari says
Indian food is renowned for it's chutneys, sauces, achaars and dips and this coconut chutney is a South Indian staple. It can be served with any meal and is great with snacks like Bonda's and Dosa. It has a lovely texture and a bit of a crunch from the toasted lentils.
This recipe can be used as a basis for lots of different types of coconut chutney's. To change things up a bit you can add mint, more red chillies, fried onion, etc as a way of trying something different. I hope you like it.
- Ingredients
- Method
Chutney
- 2 tbsp chana dhal
- ½ cup fresh coconut grated or roughly chopped
- ½ tsp cumin
- 1 to 2 green chilies
- Salt as needed
- 1 garlic clove
- water as needed
Tadka
- ¾ tbsp coconut oil
- ¼ tsp brown mustard seeds
- ½ to ¾ tsp urad dal
- 1 dried red chilli, broken
- 5-8 curry leaves
- ¼ tsp of asafoetida
Method
- Heat a small pan and add the chana dhal. Dry roast it until it turns a golden colour. Remove and leave to cool.
- Blend all the ingredients for the chutney in a blender. You will need to scrape the sides down and add a little water and blend again to create a grainy but blended mixture.
- Stir in the salt as required (about ½ tsp)
- Heat a tadka pan or small pan and add coconut oil, add mustard seeds, urad dhal and the red chilli. Saute until golden in colour.
- Add curry leaves and asofetida and remove from the heat.
- Once the leaves turn crisp pour over the coconut chutney and serve.
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