Ingredients
- 1 coconut
- ¼ cup Roasted split Bengal gram (Chutney Dal), soaked
- Cumin seeds- optional
- 3 to 4 Green Chillies
- 1 tbsp Tamarind
- Salt to taste
- Water
- 1 tablespoon oil
- 1 teaspoon Mustard seeds
- ½ tsp Urad Dal
- Dry red chili- 1-2 no
- Curry leaves- few
- Hing powder- pinch
Recipe Description
Coconut Chutney Recipe is one of the most popular Food Item in south Indian and now getting popular all around India. Coconut chutney goes well with any south Indian Dish like Dosa, Idli, Uttapam, Medu Vada, Pongal and many more. The recipe for the Breakfast Dishes is very easy and simple hardly take 10 minutes and the ingredient which is used in this chutney is easily available in your kitchen. For coconut chutney, you just need fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. Blend this all ingredients together and give Tadka to this recipe, pour the Tadka (tempering) on top of the chutney and mix it. Hence Coconut Chutney is ready to consume with Dosa, Idli, Uttapam, Medu Vada, Pongal and many more.
Recipe Directions
Add all ingredients in a mixer grinder (except ones required for tempering ) and blend with water as required.
Pour into a bowl.
Heat oil.
Add mustard seeds and allow to crackle.
Add urad, chili, hing and curry leaves.
Pour the tempering over prepared chutney.
