Coconut Chutney



Timing :

  • Preparation time : 15 minutes


Method :

for making chutney :

  • Roasted chana dal (Daliya) : 2 tbsp
  • Hung curd : 2 tbsp
  • Coconut (grated) : 1 cup
  • Coriander leaves : ¼ cup
  • Green chili to taste
  • Sugar : 2 tsp
  • Salt to taste


For Tadka :

  • Cooking oil : 2 tsp
  • Asafoetida : 1 pinch
  • Mustard : ¼ tsp
  • Curry leaves : 5-6
  • Dry red chili : 2 pcs


Method :


For Making Chutney :

  • Add fresh coconut, roasted chana dal (daliya), coriander leaves, green chili,sugar and salt to a blander jar.
  • Blend dry ingredient first for about a minutes.
  • Mix well and add curd and some water. Blend it again.
  • Blend until smooth. You can add more water to adjust the consistency (thickness).
  • Take out a chutney into a bowl.


 For Tadka :

  • In a tadka pan heat oil, Add mustard seeds and asafoetida. When seeds begin to crackle, add dry red chili and curry leaves.
  • Tempering is ready, pour it over the coconut chutney.
  • When the tadka is cooled down, add it to chutney and mix well. 
  • You can serve this with south Indian iteams like dosa, idli, etc.



Tips :
  • Sugar and hung curd is optional. You may add or may not.
  • Prepared hung curd, by putting the curd in a cloth and hanging it for half an hour, this will help remove the water content from the curd.