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Coconut Chutney is a South Indian dip being served with Idli, Dosa and Vadai varieties. South Indian breakfast items like Idli and Dosa are incomplete without coconut chutney. It is a semi-liquid coarse paste made with coconut as main ingredient.

Step 1: Main Ingredients

  • One cup of raw coconut cut into small pieces
  • Half a cup of roasted Bengal gram
  • 6 to 7 Garlic cloves
  • 4 to 5 Green chilies
  • Salt to taste

Add all these ingredients in a blender. Do not add any water

Step 2: Grind to a Paste

  • Initially grind all these ingredients without adding any water. If you add water, you will find chunks of coconut in the chutney.
  • When all ingredients are blended well, add about half a cup of water.
  • Grind to a coarse paste. It is important that you should not make a fine paste of the ingredients

Step 3: Transfer From Blender

  • Transfer the ground paste from the jar into a bowl.
  • You may find lots of the ground chutney sticking to the sides and lid of the jar.
  • Pour some water, shake well and add this water to the chutney paste in the bowl.

Step 4: Tempering

Tempering is done to remove the raw smell of ingredients like garlic and green chilies from the chutney. We use a small frying pan in our home for small jobs like this.

  • Heat about half a tablespoon of cooking oil in the small pan
  • Add a teaspoon of mustard seeds mixed with split black gram to the hot oil
  • When the mustard seeds start to crack, add a bunch of curry leaves and let them fry for a few seconds.
  • Immediately pour the hot oil over the chutney mix in the bowl.

That is all, tasteful coconut chutney is ready.

Enjoy the coconut chutney with Idli or Dosa

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