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