Coconut Chutney Recipe
A simple South-Indian style fresh coconut chutney recipe that pairs superbly well with any kind of dosa and idli!
Servings: 2 people
Calories: 357.49kcal
Ingredients
Grind to Paste
- 2 tablespoons pottukadalai roasted gram
- 2 green chillies
- 6 curry leaves
- Fresh coriander leaves (optional)
- 2 mini shallots (pearl onions)
- 1 garlic clove
- ¼ inch ginger a small piece
- tamarind pulp a tiny piece
- ½ cup grated coconut
- salt to taste
- ¼ cup water
For Tadka
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- curry leaves
- 1 dried red chillies
- 1 pinch asafoetida (hing) optional
Instructions
- Add all the "Grind to Paste" ingredients except water into the mini mixie jar and process it for 30 seconds or until the mixture sticks to the sides.
- Next, I scrape down the sides and add 2 tablespoons of water. I process this stopping every 30 seconds to scrape the sides and add more water little by little until everything comes together as a thick creamy chutney. If you add a lot of water at the beginning, then it will take forever and may not grind the coconut to the desired consistency. Don't give up until the coconut breaks down making the chutney light in colour and texture.
- Transfer to the serving bowl, pour a little water to wipe clean the jar and mix it into the serving bowl. Taste and adjust the salt and tamarind.
- Heat the oil in a pan and prepare the tadka with mustard seeds, urad dal, curry leaves, dried chili, and hing.
- Pour the hot tadka over the chutney, mix and serve immediately.
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 357.49kcal | Carbohydrates: 24.01g | Protein: 6.21g | Fat: 29.18g
