Coconut Chutney is an essential accompaniment for most South Indian preparations. There are many variations of it but they are all easy to make.
|Preparation Time:||30 minutes|
|Grated fresh nariyal/coconut||1 cup|
|Chana Dal||3 tbsp|
|Grated Ginger (optional)||1 tbsp|
|Dried Whole Red Chillies||2|
|Vegetable Oil||1 tsp|
|Sarson (mustard) seeds||1/4 tsp|
- Peel and grate the fresh coconut. You can even chop it roughly. We are going to blend it in any case. Keep aside.
- Dry roast chana dal till it starts to brown a bit. Roast it on low heat otherwise it could burn.
- Cool off the dal. Grind it to a fine powder.
- Add salt and coconut to the chana powder and grind it to a thick paste with the help of very little water.
- Once everything is ground properly, add yogurt and give it a few swirls. Pour it in a bowl and keep aside.
- Heat oil in a shallow pan. Add mustard seeds, broken red chillies and cover it. Wait for mustard seeds to finish popping.
- Now add kari leaves and turn off the heat.
- Pour the tempering on the ground chutney. Coconut Chutney is ready to serve.
- If the chutney is leaving water a bit, add a little more chana powder to bind.
- You can even use roasted chickpeas to replace the chana dal.
- Do not blend yogurt too much otherwise it will turn into butter.
- Be careful while preparing the tempering. Mustard seeds pop all over the place if you don’t cover it.
- Be careful while adding kari leaves to the tempering because hot oil may splutter.
- For variation, you can grind green chillies and coriander leaves with the chutney.
- If chutney is not sour enough, you can add a few lemon drops in it.