Coconut chutney is one of a popular chutneys in each and every household of Tamilnadu. It is very flavourful chutney which goes very well with idly, dosai, venpongal, upma, appam etc. One of my friends from Nellore, Andhra Pradesh was asking me to post this recipe in my blog for long time. As per her request i am posting this recipe today.
Serve 4 people
- 1 cup – Coconut grated or chopped finely
- 1/4 cup – Roasted bengal gram / pottukadalai
- 2 or 3 nos – Green chillies (or add as needed)
- 1 small – Garlic (very small)
- 1 small – Ginger pieces
- Salt to taste
- 1 tsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / ulunthu
- 4 or 5 nos – Fresh curry leaves
- 1 pinch – Asafoetida
- Take a mixie or blend, add grated or chopped coconut, roasted bengal gram, garlic, ginger, green chillies and required salt, grind them to a coarse paste by adding water little by little. Do not grind them to a very fine paste, taste and texture won’t be good.
- Transfer it to a bowl, add required water and salt if needed to it. Adjust water level depends on your desired consistency.
- Heat oil in a pan, season with items given in the list for seasoning. Pour this seasoning to the ground coconut mixture in the bowl. Coconut chutney is ready and serve with hot idly or dosai.
- After adding water to the ground coconut mixture, do not forget to check for salt. If needed add more salt to the chutney.
- Do not add more garlic because if you add more of it, you will get raw smell of garlic in your chutney. It won’t smell and taste good.
- During summer, you can add little tamarind piece to the coconut chutney. Tamarind preserves chutney for little longer duration.
- You can increase or decrease number of green chillies as per your spice level.