For almost every south Indian dish, you need coconut chutney to accompany it, without a second thought. If you love south Indian food a lot, you can make a little excess and keep in fridge for 2-3 days without spoiling the flavors, but still freshly made coconut chutney can’t be beaten with the one stored in fridge. I usually keep the coconut cut into pieces, ready in fridge, with wont spoil for a week, and makes the process super quick.
- Mixer grinder
- 1 cup grated fresh coconut – you can also simply cut coconut in 1 cm cube size and use
- 1 cup chana dal
- ¼ cup coriander leaves
- ⅛ cup curry leaves
- 4 pieces green chili
- salt to taste
- 1 tbsp oil
- 1 teaspoon black musturd
- 1 teaspoon urad dal
- 4 pieces whole red chili
- few curry leaves
Step by step instructions
- Grind all items except salt in a mixer grinder and make smooth paste keep adding 10ml water 2 – 3 times until it is very smooth paste. The key to a very good chutney lies in the smoothness of the paste. If it is left coarse, it will leave water and will not look good. The taste will also not be optimal. Thus ensure smoothness. Add salt and mix in grinder for 5 seconds. Remove in a bowl
- Heat oil in a tempering spoon, add urad dal an wait till it turns golden brown. switch off the flame and add musturd seeds, red clilis and curry leaves one by one. let it cool for 2 minutes and add to the chutney.
- Extremely delicious coconut chutney is ready. You will not need any other type of chutney along with this.
I will also share recipe for red chutney in one of my next posts, which has distinct taste and compliment the coconut chutney.