This chutney is a must in every south Indian Cuisine. If you visit South India, you will be served with coconut chutney even in your dinner or lunch. It is a very basic part of every South Indian cuisine.
I remember very clearly when I visited Kerala, Coconut chutney was served in each and every restaurant. And it was like even if you want the chutney for hundreds of times, they would happily serve you.
So let us just start our Coconut Chutney ASAP.
Note: Read the whole recipe before you start to cook.
|For Coconut Chutney|
|Green Chilly||1 – 2|
|Chickpea (Chana Dal)||1 tbsp|
|Ginger (Grated)||1 tsp|
|Salt||According to your taste|
|Dry Chilli (Kashmiri Red Chilli)||1|
|Mustard Seeds (Rai)||½ tsp|
|Curry Leaves||2 – 4|
Step 1: Take a grinder jar. Add 1 cup of freshly grated coconut into it along with roughly chopped green chilies. Increase the number of green chilies if you like spicy chutney.
Step 2: Add 1 tbsp of roasted chana dal and 1 tsp of ginger along with salt (According to your taste).
Step 3; Add ½ cup of water into the mixture. Now grind the mixture into a fine paste.
Step 4: Transfer the chutney into a bowl.
Step 1: Take a small pan. Heat oil on a medium flame. When the oil starts to heat up, add ½ tsp of rai (Mustard seeds) into the pan.
Step 2: As soon as you hear the cracking sound rai, add the broken red chilly along with 2-4 curry leaves.
Step 3: Mix it well on a medium flame for about 30-40 seconds.
Step 4: Now pour this tempering directly into the chutney.
Step 5: Gently mix.
Voila, your very own homemade south Indian style coconut chutney recipe is ready!!
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