Coconut Chutney can be prepared in many varieties by adding different ingredients to the Coconut. Here I have explained simple type of Coconut Chutney which can be served with Dosa, Idli and Paniyaram or Paddu. One of the visitors suggested me to add more breakfast recipes with varieties of Chutneys, so thought of uploading the varieties of chutney by replacing some simple ingredients which gives more taste and flavor to the Coconut Chutney.When you order Dosa in restaurant especially in Southern part of India, they serve Dosa with at least 2 varieties of Chutney with different flavors.
Here I have explained how to prepare Chutney using Coconut and Roasted Bengal Gram as main ingredients with other common ingredients which we use for Chutneys. I am going to post few more Chutneys with some minor changes in ingredients using Ginger + Coriander and with Raw Mango which are readily available in summer.
Coconut Chutney Ingredients:
- Grated Coconut – 1 and 1/4 Cup
- Green Chillies – 2 Medium sized
- Tamarind Paste – 1 tsp or Tamarind – 1 inch small piece
- Roasted Bengal Gram or Putani – 1 Tbsp
- Salt
Seasoning Ingredients:
- Coconut Oil or Sunflower Oil – 1 and 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Urad Dal / White Lentils – 1/4 tsp
- Curry Leaves – 4-5
Preparation Time : 10 min
How to Make Coconut Chutney :
1. Add all the ingredients in a mixer jar like, Grated Coconut, Green Chillies, Tamarind Paste or Tamarind ball, Roasted Bengal Gram and Salt.
2. Add little water and grind into paste. Grind these ingredients to a smooth paste or little less depending on your choice. Grinding less gives good taste to the Chutney.
3. Transfer the Coconut Chutney to a bowl and adjust the Chutney consistency by adding sufficient water to it.
4. Heat Oil in a seasoning pan, add Mustard Seeds, once they splutter add Urad dal and fry until golden in color. Finally add Curry Leaves and switch off the flame.
5. Now immediately transfer the seasoning to a Coconut Chutney and mix well.
Now the Coconut Chutney is ready to serve.
Tips:
1. Better to use Tamarind paste instead of Tamarind piece as it helps in grinding. Else make Tamarind soft before grinding.
2. I usually use Coconut Oil for seasoning. It enhances the flavour of Chutney.
