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Coconut Chutney is a perfect accompaniment with Dosas, Idlis or Vadas- your meal cannot be complete without it! Try it and see how flavorful this awesome chutney can be…
Prep time: 15min
Cook time: 20 min
Serves: plenty!
Ingredients:
Shredded Coconut – 3 cups
Channa Daal – 1/2 cup
Ginger – 2″ pc
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste
Tamarind – to taste
Method:
1. On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma.
2. Transfer the Daal into a bowl with a little water. Allow it to soak.
3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell.
4. Once done, transfer into a blender.
5. Next to roast is the Ginger and the Green Chillies.
6. Cook for a few minutes, till they start caramelize. transfer to the blender once done.
7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt.
8. Transfer into the blender.
9. Drain the Channa Daal and add into the blender.
10. Add Salt and Tamarind to taste.
11. Blend to desired consistency by adding Water.
12. Pour into a serving bowl.
13. In a small skillet, on medium heat, heat the Oil.
14. Once hot, add in Mustard Seeds and allow them to splutter.
15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds.
16. Add in Urad Daal and cook till they change to a light golden color.
17. After that add in Curry Leaves, mix and turn off the stove.
18. Pour the seasoning over the chutney.
19. Serve with Dosas, Idli or Vadas.
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11 Responses to “Coconut Chutney”
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April 22nd, 2009 at 11:53 pm
Hi Hetal & Anuja,
Love the coconut chutney recipe. I tried this evening for the idlis-it tastes yummy!!!
Smile With Delight,
Poornima
[Reply]
May 22nd, 2009 at 11:56 pm
i m sorry, your receipes come out very good, can you pl tell me can i add zeera to the seasoning, reply
thanku for a super chutney
[Reply]
hetal Reply:
May 23rd, 2009 at 11:02 pm
Usually, coconut chutney does not have cumin seeds in the seasoning. Of course, it’s always fun to experiment so go ahead and try it. You never know, it may be good!
[Reply]
May 24th, 2009 at 2:07 am
Thanks hetal for reply
[Reply]
July 14th, 2009 at 3:40 pm
Hetal/Anuja can you use daaliya(guj) instead of the chana daal ?Sorry dont know the hindi word for daaliya… hope hetal knows what I am asking..!
[Reply]
July 17th, 2009 at 3:44 pm
Mmmm….I like Coconut Chutney.
But this is going to be yammmy…..
[Reply]
October 1st, 2009 at 6:12 pm
Hi,How can I store this for a longer period?
[Reply]
October 27th, 2009 at 10:49 pm
Hello Ladies,
Do I have to use fresh coconut for this?
and thanx for the recipe!
Thanks in advance
[Reply]
hetal Reply:
October 28th, 2009 at 2:47 am
Fresh coconut will give you a fresher taste and if you have it, definitely use it. However, the dried shredded coconut comes a pretty close second (plus, you can always have it available in your pantry).
[Reply]
October 30th, 2009 at 1:20 pm
Hey Anuja and Hetal,
You guys are just awesome. Out of words. This is the best recipe I ever made, and my husband just loves it. Now he won’t even let me try another chutneys. My idlis are instant hit because of the chutney. You know the funny thing? I made it extra thinking that I will freeze the rest and use it next time, but stupidly we ended up eating the whole thing……… it was so yummy
)))))
Btw, Anuja, I have a best friend named Anuja, and I always remember looking at you
[Reply]
Lajja Reply:
October 30th, 2009 at 1:21 pm
Just forgot to add, I used frozen crushed coconut. Once I had tried with dried coconut too, but the frozen one was much tastier for me
[Reply]