Usually coconut chutney will have roasted chana dal, at times we can make without chana dal. This Kerala style chutney is good to serve with south Indian tiffin snacks like Idly, Dosa, Vada etc.
Ingredients (1 cup - 250 ml)
- 1/3 cup grated coconut ( tightly packed )
- 1/2 tablespoon chopped onions
- 2-3 dry red chillies
- small piece ginger
- 1/4 cup water for grinding
- salt as needed
For Tempering chutney
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 8-10 curry leaves
- 1 tablespoon chopped onions
- 1 tablespoon coconut oil
Preparation method
- Take 1/3 cup grated coconut, 1/2 tsp chopped onions, 2-3 dry red chillies and ginger in a chutney grinder. If you want to tone down the raw taste pf chillies, roast them lightly in a pan. You can also saute them in a bit of coconut oil.
- Add salt and 1/4 cup water.
- Grind to a smooth chutney.
- Keep the coconut chutney in a small bowl and keep aside.
- Heat 1 tsp coconut oil in a small pan.
- Sdd 1/2 tsp urad dal.
- Fry the urad dal they become a maroonish golden color.
- Add 8-10 curry leaves and 1 tbsp chopped onions.
- Saute till the onions are light golden color.
- Add the tempering mixture along with its oil to red coconut chutney.
- Stir and mix well.
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