Recipe for Coconut Chutney
This is the recipe for a quick and easy chutney made with coconut. It pairs well with most south Indian breakfasts.
Equipment
- Mixer
- Small Pan
Ingredients
- ½ Medium-sized Coconut, cut into pieces
- 2-3 Dry Kashmiri Red Chilies
- 2 Cloves Garlic
- 1 tsp Salt
- 2 tbsp Roasted Chickpea Lentils
- 1 cup (approx.) Water, to adjust the consistency
Ingredients needed for Tempering
- 1 tsp Oil
- ½ tsp Urad Dal ( Black gram without skin)
- ½ tsp Mustard Seeds
- 5-6 Curry Leaves
- ¼ tsp Asaphoetida
Instructions
- Grind coconut pieces, dry red chillies, roasted chickpea lentils, salt and garlic to a fine powder.
- Add water and grind further till you get the desired consistency.
- Transfer to a serving bowl.
- Heat oil in a pan. Add Urad dal ( black lentils without skin), asafoetida, curry leaves and mustard seeds.
- When the mustard seeds crackle, remove from heat and put this on the chutney.
- Coconut Chutney is ready.