Cookbook:Coconut Chutney (South Indian)
|Coconut Chutney (South Indian)|
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.
- 1½ Tbsp channa dal
- 1 cup finely-grated fresh coconut
- 6–8 green hot chili 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
- 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.