COCONUT CHUTNEY – SPICING SOUTH INDIAN FOOD

1
COCONUT CHUTNEY SPICING SOUTH INDIAN FOOD
2
A strikingly attractive appealing South Indian
Coconut Chutney is favored accompaniment with
idli, vada, upma and dosas. Like North India has
Green Chutney for samosas and tikki, South India
has Coconut Chutney to add life to our foods. It
tastes best when consumed fresh. Mostly served in
breakfast this recipe acts as good appetizer.
This is truly a relishing compliment to most
meals. With the undertones of ginger, curry
leaves and red chilies this chutney very easy to
make. So, lets get started!!!
3
INGREDIENTS FOR COCONUT CHUTNEY
S. No. Ingredients Quantity
1 Grated Coconut 1
2 Ginger 1/2 inch
3 Green Chillies 2-3 chopped
4 Chopped Onion 1
5 Salt As per taste
4
INGREDIENTS FOR tempering COCONUT CHUTNEY
S.No. Ingredients Quantity
1 Mustard Seeds ¼ tbsp
2 Cumin Seeds 1/4 tbsp
3 Urad Daal 1/2 tbsp
4 Red Chilli 2-3
5 Asafoetida A pinch
6 Curry Leaves 2-3
7 Oil
5
Directions For coconut chutney

• To make this wonderful chutney first take grated
  coconut, ginger, green chilies, chopped onion,
  salt, little water and blend them well. (Water
  will help to grind the ingredients and will
  convert them into a fine smooth paste). Once
  grinded into a smooth paste, transfer the mixture
  into a bowl and keep it aside.
• Tempering for coconut chutney
• Heat oil in the pan (non-stick pan) for a two
  minutes and add mustard seeds. When mustard seeds
  will splutter, add urad daal, cumin seeds, red
  chili, asafeotida and curry leaves.
• Sauté them till the lentils turns golden brown
  (Fry for max 1 minute).
• Without wasting a second, pour the tempering on
  the coconut chutney.
• Mix it well and serve hot with idli, dosas, upma
  or vada.