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How to make coconut Chutney

Coconut Chutney Ingredients:

  • Coconut Chutney Recipe
    Coconut Chutney Recipe

    4 tablespoons grated coconut

  • 2 teaspoon(s) bengal gram (chana dal) roasted
  • 1″ piece ginger peeled and chopped
  • 4 tablespoons fresh coriander leaves chopped
  • 4 green chillies chopped
  • 1 teaspoon(s) each of mustard seeds and black gram (udad dal)
  • ½ teaspoon(s) asafoetida powder
  • 4 curry leaves
  • 1 red chilli(es) broken into bits
  • 2 tablespoon(s) oil
  • lemon juice and salt to taste

How to make Coconut Chutney

  • Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
  • Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
  • Add salt and lemon juice to the chutney.
  • Coconut Chutney is ready to serve.

Time: 2 min
Serve: 4

Coconut Chutney Recipe

Coconut Chutney Ingredients:

Coconut Chutney Recipe
Coconut Chutney Recipe
  • 1/2 Coconut
  • Lemon sized tamarind
  • 10 Red chillies
  • Salt to taste
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • 2 tsp Oil
  • 1 tsp Chana Dal
  • Few red chilli pieces and curry leaves
  • A pinch of hing
  • 1/2 tsp Jeera

How to make Coconut Chutney:

  • Shred the coconut into small pieces.
  • Fry the red chillies in a small pan.
  • Grind red chillies, coconut, tamarind and salt. Add minimum water.
  • Heat oil in a small pan. Add urad dal, chenna dal, mustard seeds, jeera, red chillies, hing and curry leaves.
  • Add the seasoning to the coconut chutney after mustard seeds start spluttering.
  • Coconut Chutney is ready.