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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Ingredients

• 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

1. Put grated coconut, peanuts, chopped green chilies, coriander leaves, yogurt and salt into the food processor.

Note: You may use this food processor.

2. Grind all together to a fine paste; add little water if required but consistency of chutney should not be thin.
3. Pour out coconut chutney in a bowl and prepare tempering (tadka).
4. 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.
5. Coconut chutney is ready, serve with any of the south Indian delicacies and relish.

Preparation Time: 15 minutes

Serves: 2

Cook’s Tip:

You may add tamarind water in place of Yogurt.