Last modified on 27 January 2010, at 22:29

Cookbook:Coconut Chutney

Cookbook | Ingredients | Recipes | Cuisine of India | Side Dishes

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.

IngredientsEdit

Seasoning:

ProcedureEdit

  1. Dry roast channa dal until browned and allow it to cool.
  2. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
  3. For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.

See alsoEdit