Friday 21 September 2012

Coconut Chutney

This is an all time favourite chutney for South Indians. It goes with almost all the tiffin or breakfast items.


Grated Coconut -1 cup
Green chillies-2 or 3
Ginger -½ inch
Tamarind- a small piece
Roasted channa dhal (pottukkadalai)-1tbsp
Salt – as required

For Tempering:
Oil-1 ½ tsp
Mustard seeds- ½ tsp
Urad dhal - ½ tsp
curry leaves - 1 sprig


Add grated coconut, green chillies, garlic, tamarind, roasted channa dhal, salt and little water in the mixie or blender.

Grind it into a smooth paste. Adjust consistency as required by adding water. Transfer to a suitable container.

Take another pan, add oil and temper with mustard seeds, urad dhal and curry leaves; pour it over the chutney.

Now the chutney is ready to eat.


Instead of ginger you can add 1 clove garlic.

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