Coconut chutney is an essential accompaniment with all south Indian dishes without which, they seem incomplete. Be it dosa, vada, idli or uttapam, every traditional South Indian dish has this chutney served alongside it in varying proportions. There are many methods to make this delicious chutney at home and is very easy to make.
- 1 cup freshly grated coconut
- 1 tablespoon roasted slit gram lentils
- 2 tablespoons roasted peanuts
- 1 cup yogurt
- 2 green chilies chopped
- 1 tablespoon chopped green coriander leaves
- 6 or 8 curry leaves
- 1 teaspoon mustard seeds
- 2 whole red chilies broken into halves
- Pinch of asafetida
- Salt to taste
- 1 tablespoon oil
- Take a blender jar and put grated coconut, roasted split gram lentils, peanuts, chopped green chilies, green coriander leaves, yogurt and salt into it.
- Grind all together to a fine paste; add little water if required but consistency of chutney should not be thin.
- Pour out coconut paste in a bowl and prepare tempering.
- Put a pan on heat with oil in it. When oil is hot add mustard seeds, once they start crackling add asafetida, broken whole red chilies and curry leaves, sauté for few seconds and pour this tempering over coconut paste.
- Coconut chutney is ready, serve with any of the south Indian delicacies and relish.
Preparation Time: 15 minutes
- You may add tamarind water in place of Yogurt.
- 1 teaspoon split husked black gram lentils (urad dhuli dal) may also be fried in the tempering and added to this chutney.