COConut chutney

 

Coconut chutney is something that a southindian can make in her sleep.
It goes with so many things… With idli, dose (dosa), vade (vada), chapathi, upma, pongal, maddur vade, ambode, Akki rotti, vangi bath, tomato bath, buns, all varities of bajji, ragi rotti, with simple ghee rice….i am talking about southindians 🙂 you will not believe it but we can even have it with paratha….:)

Ingredients

For grinding

1 cup – Grated coconut (dessecated coconut)
1/8th cup – Chopped coriander or curry leaves
1/8th cup – Split chickpea or Peanuts
Salt to taste
1 tsp – Sugar
1 tbsp – Tamarind pulp
2 to 3 – Green chillies. Add more or less depending on your liking.
Water to grind

Tempering
1 tsp – Oil
1/2 tsp – Mustard seeds
1 pinch – Hing/Asafoetida
8 to 10 – Curry leaves

Method

In a mixie grind all the ingredients by gradually adding water. Make it into a smooth but coarsy paste . Transfer it into a bowl.

In a pan take oil for tempering. Once the oil heats add mustard seeds and let it crackle. Add asafoetida and curry leaves to this. Let the leaves crisp up. Pour it on the chutney and serve.

PS: Incase of using frozen coconut or dessicated coconut add warm water for grinding.