Coconut chutney is a South-Indian condiment made with fresh coconut pulp. It is served with idli, dosa, or vada.
Serves: 1kg
INGREDIENTS
· Coconut 1kg
· Roasted gram dal/channa dal 30gms
· Green chilies 5nos
· Cumin 10gms
· Ginger 30gms
· Salt 8gms
· Water (as per consistency)
Tempering:
· Mustard seeds 20gms
· Coconut oil 50ml
· Curry leaves 5gms
· Red chili 10gms
· Urad dal 30gms
· Hing 2gms
METHOD
1. Grate the coconut, avoid using the outer skin.
2. Add the roasted gram dal to the above.
3. Add green chilies, ginger and salt.
4. Use a wet grinder to make a semi-fine paste. Adjust the consistency with water
5. Add salt. Serve with tempering.
Tempering:
6. Add oil to the pan. When oil is hot, add all the ingredients and when it crackles, pour the tadka on the blended chutney
CHEF’S TIP: Add mint or coriander to the recipe to create a variation.
If you make my Coconut Chutney, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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