Coconut Chutney

This is a quick and easy chutney to make, which tastes the best with fresh Idli,  Dosa or Pongal rice. It is absolutely my favourite chutney and for that reason, I prefer to use a fresh, whole coconut, which I shred at home. To keep it for longer, I usually freeze it and defrost it by leaving in the room temperature.


Preparation time-5 min

Cooking time- 10 min

Equipment:

  • Blender
  • Pan with a lid for tempering
  • Container for storing the chutney

Ingredients:

  • 1 cup of grated coconut
  • 1/4 of green chilli
  • 1/2 tsp of ginger
  • 1  garlic clove
  • 6-7 cashew nuts
  • warm water for blending (depends on desired thickness of chutney)
  • salt for taste
for tempering:
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • oil for tempering

Directions:

  1. Add coconut and cashew nuts to the blender
  2. Finely chop green chilli, ginger and garlic and add to the coconut
  3. Add warm water to the blender and blend the mixture
  4. Add oil to the pan and wait till it heats up
  5. When oil is heated, add mustard seeds and urad dal, and cover with the lid till mustard seeds pop and urad dal becomes golden in colour
  6. When tempering is finished, add mustard seeds and urad dal to the chutney and transfer everything into a container
  7. Add a pinch of salt for the taste
  8. Place chutney in the fridge for couple of hours and enjoy with idli or dosa 👍🏻
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s