Coconut Chutney is a simple and a versatile dish. Each and everyone has a unique way of making the chutney, still everyone wants to know or make something new as it is a common dip for many of the South Indian breakfast dishes. Whatever recipe it follows, still it tastes so divine.
Presenting, a very simple coconut chutney, which is almost equivalent to the off white in color. Though I have added green chilies, and I have fried them in oil, it will not change the color of the chutney. Usually coriander leaves are often added, even I have added to the coconut chutney, which I have previously blogged. But here I have added coriander seeds to retain that delicious looking color. Coriander seeds also gives a fresh and a different flavor to this coconut chutney. Try this, you will surely fall in love with this easy dip.
Ingredients:
1. Coconut Pieces - 1 cup (or half a coconut preferably fresh)
2. Green Chillies - 3 to 4 no.
3. Fresh Ginger - a small piece
4. Roasted split Gram/Bhuna Channa/Putanalu - 1/4 cup
5. Coriander seeds - 2 tsp.
6. Tamarind - cherry size/ lemon juice of half a lemon
7. Mustard seeds - 1 tsp.
8. Black gram/Urad dal - 1 tsp.
9. Bengal gram/Channa dal - 1 tsp.
10. Curry leaves
11. Salt to taste
12. Oil - 1 tsp.
Method For Preparation:
1. First and foremost scrap the outer dark skin of the coconut pieces. Wash the coconut with water and keep it aside.
2. In a pan add oil and fry the green chilies little so that the raw taste of the chilies slide away. Do not get it brown just fry until it turns its color to light green.
3. Now in a mixer add coconut pieces, fried green chilies, corainder seeds, ginger, roasted split gram, tamarind/lemon juice and salt in a mixedr and blend it finely. Take it onto a bowl.
4. Taking the same pan and the remaining oil, heat it up and add mustard seeds. Once this splutters, add bengal gram, black gram and curry leaves, switching off the flame. Add this tempering to the blended chutney and relish with any of your favorite South Indian breakfast dishes like Vada, Idli, Dosa, Upma, Pongal, Uttapam, etc.
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