No Masala dosa, Idly Sambar, Vada Sambar is complete without the coconut chutney. Coconut chutney is like the soul of these dishes. Whenever we prepare South Indian food I make it a point to prepare lots of coconut chutney and eat truck loads of it.
Coconut chutney is either prepared with fresh coconut or one can also use frozen or desiccated coconut. I personally like to use desiccated because it’s easier to store and easily available. Also adding roasted chana dal/split bengal gram gives the chutney a unique taste and aroma.
Serves – 2 people
- 250 gms desiccated coconut
- 1 inches square piece of ginger
- 2 green chillies (can be altered as per preference)
- 1 tbs roasted chana dal/split bengal gram
- Salt to taste
- 1 tbs oil
- 1 sprig curry leaves
- 2-3 red chillies
- 1tbs mustard seeds
Cooking Instructions – How to make Coconut Chutney:
Grind all the ingredients together using little bit of water. (Coconut chutney is normally thick) Adjust salt as needed.
Now heat oil in a small pan/kadai/wok. Add mustard seeds, curry leaves and red chillies.
Once the seeds start fluttering and the leaves become crisp pour the blended ingredients over the tempering and mix it well.