Coconut Chutney - Breakfast Recipes
Coconut chutney is a popular and versatile South Indian condiment that pairs well with dosa, idli, vada, and various other snacks. Here's a simple recipe for coconut chutney:
Ingredients
- 1 cup grated coconut fresh or frozen
- 2 tablespoons roasted chana dal split gram dal
- 1-2 green chilies/Red Chilli chopped (adjust to taste)
- 1/4 cup fresh coriander leaves optional
- 1 tablespoon tamarind paste or 1 small piece of tamarind soaked in water
- Salt to taste
For Tempering:
- 1 tablespoon coconut oil or vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal split black gram
- A few curry leaves
- 1-2 dried red chilies broken into pieces
Instructions
Roasting:
- Lightly Roast the Coconut, Green Chili for 5min and at last add roasted chana dal and let it cool.
Prepare the Chutney:
- In a blender or food processor, combine grated coconut, roasted chana dal, chopped green chilies, ginger, coriander leaves (if using), tamarind paste (or soaked tamarind without seeds), and salt.
Blend:
- Blend the ingredients until you get a smooth or slightly coarse texture. If needed, add a little water to facilitate blending, but avoid making the chutney too watery.
Adjust Consistency and Seasoning:
- Adjust the consistency by adding more water if necessary. Taste the chutney and adjust the salt and spiciness according to your preference.
Tempering (Optional):
- In a small pan, heat coconut oil or vegetable oil. Add mustard seeds and urad dal. Allow them to splutter and add curry leaves and dried red chilies. Fry for a few seconds until the dal turns golden brown.
- Pour this tempering over the prepared coconut chutney and mix well.
Serve:
- Transfer the coconut chutney to a serving bowl.
Notes
- Serve coconut chutney with dosa, idli, vada, uttapam, or any South Indian snack.
- You can also use it as a dip for vegetable sticks or as a spread in sandwiches.