Cookbook:Coconut Chutney (South Indian)

Coconut Chutney (South Indian)
Category	Chutney recipes
Difficulty

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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

Base

• 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

Seasoning

• ½ tsp oil
• ½ tsp mustard seed
• 3-4 curry leaves, chopped
• ¼ tsp asafoetida

Procedure

1. Dry roast the channa dal until browned. Allow it to cool.
2. 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.
3. 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.
4. Add the seasoning mixture to the chutney, and mix well.

See also

• Coconut Chutney (North Indian)