Ingredients

• 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

For tempering/taka

• • 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

1. 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.
2. Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney.
3. Grind for couple of more minutes, till it gets a coarse texture and then keep it aside.
4. 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.
5. Now pour the hot tempering on the chutney and mix well.
6. Serve with idli, dosa or uttapams.
7. Tastes best when fresh. Can be stored for upto a day in the refrigerator.

Recipe Notes

• If you do not have tamarind then you can replace it with lemon juice also.
• Raw peanuts can be replaced with roasted chana dal.

• Classic Coconut Chutney recipe
• Onion Tomato Chutney recipe
• Garlic/Poondu Chutney recipe