Coconut Chutney
A creamy coconut chutney with a fragrant tempering. Quick to make and endlessly useful alongside South Indian breakfasts, from idli and dosa to pongal and vada.
Let’s make it
- 01
Take half cocount sliced / grated in a medium size mixer jar.
- 02
Add green chillies + ginger + fried grams + 5 nos curry leaves in the jar, with salt as required. Add 1/4 glass water.
- 03
Grind it smoothly for 1 minute. Add additional water as per equirement and keep semi liquid consistency.
- 04
Grind until entire coconut pieces and other ingredentias are completely ground.
- 05
Transfer chutney into a serving bowl and keep it aside.
- 06
In a small taduka pan, add a table spoon of oil and heat it for 1 minute.
- 07
Add mustard seeds and wait for it to sprikle. Then add cumin sees and let it get fried.
- 08
Immediately add asafoetida powder and curry leaves and wait till all curry leaves gets fried.
- 09
Pour this mixture into coconut chutney bowl and mix it well.
- 10
Delicious Cocounut chutney is ready to serve!
A note from our kitchen
Cocounty chutney is a good combination for almost all south Indian breakfast dish. Coconut chutney can also be used along with evening snack varieties.
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