Coconut Chutney (South Indian)
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Ingredients
- 1½ Tbsp channa dal
- 1 cup finely-grated fresh coconut
- 6–8 green hot chile peppers
- ½ tsp tamarind paste
- 1 Tbsp chopped cilantro
- 1 tsp ginger paste
- Salt to taste
- ½ tsp oil
- ½ tsp mustard seed
- 3-4 curry leaves, chopped
- ¼ tsp asafoetida
Steps
- Dry roast the channa dal until browned. Allow it to cool.
- Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
- For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
- Add the seasoning mixture to the chutney, and mix well.
More recipes with chickpeas, coconut, chile peppers, tamarind, cilantro, ginger, mustard seed, curry leaves or asafoetida
Adapted from “Coconut Chutney (South Indian)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.