Authentic coconut chutney which goes perfectly well with dosa, idli and uttapam. This recipe is very easy to make and tastes delicious!
Recipe – Video
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Ingredients
- 1.5 cups fresh coconut roughly chopped
- 1 clove garlic
- 1 green chilli
- 1 inch ginger
- 3-4 tablespoons tamarind pulp
- 1 tablespoon roasted chana dal
- salt to taste
For tempering/taka
-
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
- 1 dry red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, roasted chana dal, salt, tamarind pulp and little water. Grind everything together for a minute.
- Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be.
- Grind for couple of more minutes, till it gets a coarse texture and then keep it aside.
- For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal and dried red chilli and saute for a minute.
- Further add curry leave and saute for another minute.
- Now pour the hot tempering on the chutney and mix well.
- Serve with idli, dosa or uttapams.
- Tastes best when fresh. Can be stored for upto a day in the refrigerator.
Recipe Notes
- To make the tamarind pulp, soak a tablespoon of tamarind in 3-4 tablespoon of hot water for around 10 minutes. Once it becomes soft, remove the fiber and use the pulp.
- If you do not have tamarind pulp then you can replace it with lemon juice also.
- Roasted chana dal can be replaced with roasted peanuts.
Step By Step In Pictures For Coconut Chutney
1. In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic and roasted chana dal.
2. Further add salt.
3. Add some water.
4. Add tamarind pulp.
5. Grind for a minute.
6. Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be.
7. Grind for couple of more minutes, till it gets a coarse texture.
8. The coconut chutney looks perfect now.
9. For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal and dried red chilli and saute for a minute.
10. Add curry leave and saute for another minute.
11. Now pour the hot tempering on the chutney and mix well.
12. Coconut chutney is ready, serve with idli, dosa or uttapams.
