- 1.5 cups fresh coconut roughly chopped
- 2 inch tamarind piece
- 1 garlic clove
- 1 inch ginger
- 2 green chillies
- 2 tablespoons raw peanuts
- 1 cup fresh coriander
- salt to taste
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
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, raw peanuts, salt, tamarind, fresh coriander 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.
- 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 curry leaves and saute for a 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.
- If you do not have tamarind then you can replace it with lemon juice also.
- Raw peanuts can be replaced with roasted chana dal.