You will hardly find a South Indian dish served without Coconut chutney. Be it Dosa, Vada, Idli or Uttapam, this chutney makes a South Indian meal complete. There are many ways to make this chutney at home and it is very easy to prepare. This is our version of the traditional Coconut chutney.
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- 1 cup Coconut, freshly grated
- 2 tablespoons Roasted Peanuts
- 1 cup Yogurt
- 2 Green Chilies, chopped
- 1 tablespoon Coriander (Cilantro), chopped
- 6 or 8 Curry leaves
- 1 teaspoon Rai (Mustard seeds)
- 2 Whole Dried Red Chilies, broken into half
- Pinch of Hing (Asafetida)
- Salt, to taste
- 1 tablespoon Cooking Oil
Procedure for making Coconut Chutney
- Put grated coconut, peanuts, chopped green chilies, coriander leaves, yogurt and salt into the food processor.
Note: You may use this food processor.
- Grind all together to a fine paste; add little water if required but consistency of chutney should not be thin.
- Pour out coconut chutney in a bowl and prepare tempering (tadka).
- Put a pan on heat with oil in it. When oil is hot add rai. Once it starts crackling add hing, broken whole red chilies and curry leaves. Sauté for a few seconds and pour this tempering over coconut chutney.
- Coconut chutney is ready, serve with any of the south Indian delicacies and relish.
Preparation Time: 15 minutes
You may add tamarind water in place of Yogurt.