Lately I have received a lot of query on how to make the perfect coconut chutney to be served with South Indian dishes like Dosa, Idli, Vadas etc. So here is my all time hit basic coconut chutney recipe!!
Preparation Time : 10 minutes
Serves : 4- 6 persons
Grated fresh coconut : 1 cup
Chana / But Daal : 4 table spoons
Urad daal : 1 tablespoon
Refined oil : 2 tablespoons
Tamarind / Imli pulp : 2 tablespoons
Black mustard seeds / Rai : 1 tearphones
Dried red chilli (whole) : 2-3
Curry leaves / Narasingha : 10- 15
Green Chili : 2 (optional)
Salt as per taste
Water as Required
Soak the Chana daal in enough water for about an hour.
In the mean time, wash the Urad daal and let it completely dry on a kitchen towel. This will take about half an hour.
Heat 1 teaspoon oil in a kadhai or pan. Slow roast the washed and dried Urad daal for about a minute. It should be roasted but make sure it does not turn red. Remove from flame and let it cool.
Now in a mixer grinder jar, add in the grated coconut, soaked and washed Chana daal, tamarind pulp, green chilies, roasted Urad daal and half cup of water. Grind it to a fine paste. You can adjust the consistency according to your taste by more water. Usually the classic chutney is of a runny consistency.
Now heat oil in a kadhai or pan. Add in the black mustard seeds, dry red chili and curry leaves. Fry till the mustard splutters and add in to the chutney. Add salt to the chutney and mix well.
You chutney is ready to be served with your favourite South Indian Dosa, Idli, Uttapam, Paniyaram or Vada along with Sambar. Do try this recipe the next time you plan a South Indian delicacy for your family and ping me how it was!
*Store leftover chutney in the refrigerator and consume within 36 hours.