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Coconut Chutneys
Bhavna
Print Recipe
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
1
cup
Ingredients
1
tbsp
Oil
1-1/2
cups
Coconut
, roughly chopped or Frozen thawed can be used
2
tbsp
Chana Dal
(Bengal Gram) Or Urad Dal (Black Gram) can be used
1-2
Green Chilli
, cut roughly
½
Inch
piece of ginger
Few Sprigs of Coriander Leaves
(Hara Dhaniya)
Salt to taste
For Tempering
½
tbsp
Oil
¼
tsp
Mustard Seeds
¼
tsp
Asafoetida Powder
Few sprigs of Curry Leaves
Instructions
Into the medium pan, heat oil.
Add Chana Dal and roast slightly, add ginger, green chili coconut, salt and roast till aroma release, do not let it brown or burnt.
Let the mixture cool and grind everything together along with Hara Dhaniya.
Tempering
Heat oil for tempering and add the ingredients for tempering in the order given
When the mustard start to pop, dunk the content into the prepared chutney and mix well
Serve South Indian coconut chutney with dosa, idli, adai, vada, uthappam, pakoda, etc.
Notes
If desired, 2 tbsp of Yogurt (Dahi) can be mixed in this coconut chutney.