Wednesday, March 18, 2015

Coconut Chutney [Dip Served along with South Indian Breakfast]

Coconut chutney is very common coconut based spicy dip served along with south Indian breakfasts like dosa, idli, mini idli and pongal. Fresh grated coconut will be ground along with tamarind , green chilly and fresh ginger.This dip will be topped with spicy and flavorful Indian seasoning.

Preparation Time:10 minutes

Serves 2-3

1 cup of fresh grated coconut
salt to taste
1 tsp of grated ginger
1 fresh green chilly
1/2 tsp of tamarind paste
1 tbsp of chopped coriander leaves (optional)

For Seasoning:
1 tsp of coconut oil
1 tsp of urad dal
1/2 tsp of mustard seeds
8-10 curry leaves
pinch of asafoetida (optional)

How To Prepare?
  • Transfer all the ingredients mentioned under "Ingredients" into mixer jar. Add little water to it and grind into a smooth paste.Transfer the  ground mixture into a serving bowl.
  • Time to Prepare the seasoning .... Heat a tsp of oil in  a seasoning pan. Add in mustard seeds to it. Once it pops out, add in urad dal and fry till it becomes golden brown.Now add in asafoetida  & curry leaves and switch off the flame. Pour this hot seasoning on top of chutney.
  • Mix well before you serve.

  • You can skip ginger if you don't like ginger smell.
  • You can use desiccated coconut instead of fresh grated coconut.
  • You can add one dry red chilly while grinding that tastes good too.
  • Adding cumin seeds/jeera as part of "Seasoning" gives a good aroma to the chutney.

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

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