Coconut Chutney

About this Recipe...

Coconut chutney is a great accompaniment with any South Indian dish like, Idli, Dosa, vada or even steamed rice. It is my favorite chutney and if this chutney is there, I don't want any other sides for my Idli or Dosa. Now a days we are making lots of other variations of chutneys, but this basic traditional chutney is great in taste or I can say that this is the best chutney for any accompaniment.

If you have freshly grated coconut and all the other ingredients handy, then you can make it in no time. I have used frozen grated coconut for my chutneys and all the other preparation which calls for grated coconut. As per my understanding both tastes same, but if you have the fresh coconut then I suggest you to use that. So make this easy, simple and mild chutney and enjoy your South Indian food.

Ingredients

For the Chutney

• 1 Cup Freshly grated coconut
• 1 One inch long Ginger piece
• 2 Green chilies chopped
• 1 tsp Cumin seeds
• Salt to taste
• 1 Tbsp Roasted chana dal
• 6-8 cashew nuts
• 2 Tbsp Tamarind juice

For Tempering

• 1 Tbsp Coconut oil
• 1 tsp Mustard seeds
• 1/8 tsp Asafoetida
• 1 Whole dried red chili
• 1 tsp Black gram lentil or Urad daal
• 6-8 Curry leaves

Directions

1. In a blender, add all the ingredients of the chutney and little water and grind it to a smooth paste.
   
2. Now transfer the chutney to a bowl.
3. For tempering the chutney, heat coconut oil in a pan and add mustard seeds.
4. When mustard seeds starts crackling, add dry red chili, asafoetida powder, Urad dal and curry leaves.
5. Fry it for few seconds and pour the tempering to the chutney.
6. Your simple and delicious coconut chutney is ready to enjoy with Idli, Dosa or any other South Indian dish.