Coconut Chutney

This is a simple yet delicious preparation that serves as an ideal accompaniment with South Indian delicacies like Idli, Dosa, and Medu Vada or for that matter it can accompany the humble Vada Pav that originates from Mumbai.

I remember it vividly nudging the server, with a cheesy grin for extra serving of chutney which is usually complimentary with the mains. Sometimes these accompaniments attract fervor more than the mains.

This preparation of coconut chutney does not involve much effort and can be prepared in no time. The only sore point could be efforts involved in grating fresh coconuts. I do such intensive tasks on weekends and refrigerate the grated coconut in a zip lock bag and they stay good for a week.

The split Bengal gram also known as Chana dal in this part of the world is roasted and added to this chutney which imparts thickness and a unique flavor to it. There is also tamarind that grants tanginess to the dish and chilies do their job with spiciness. All the ingredients are combined with grated coconut and grounded into a fine paste and voila! We have our delicious chutney ready.

Make this piquant chutney and serve it with your idlis, dosas or vadas and win some accolades from your family. Remember to share your feedback in the comment section below.

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Coconut Chutney

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4

Ingredients

• 1 cup grated fresh coconut
• 4 green chilies
• 8-10 cloves of garlic
• 3 tbsp bengal gram split
• ½ inch diameter tamarind ball
• salt
• 1 tbsp cooking oil
• ½ tsp mustard seeds
• ¼th tsp asafoetida powder
• Curry leaves
• 2 whole dried red chilies

Instructions

1. In a pan, roast chana dal (split bengal gram until it turns brown).In two minutes as chana dal gets roasted, turn off the flame.
2. Put chana dal in a grinder jar.Add grated fresh coconut,green chilies, tamarind ball, garlic,Salt to taste.
3. Add water and grind the ingredients into a fine paste.Consistency should be fine and thick.
4. For tempering heat 1 tbsp cooking oil in a ladle.
5. Add mustard seeds,asafoetida powder. Add dry red chilies, curry leaves.Pour this tempering on chutney.
6. Chutney is ready to be served.

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