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Coconut Chutney


'Chutneys' are the Indian version of Dips. There are almost different varieties of chutneys varying from states to states. Coconut chutney is the South Indian dip usually served with Idlis, Dosas and Uttappam. It's tastier if made thick and spicy. Thick chutneys can be prepared by adding Pottukadala or Roasted gram dal which gives a unique taste also. Coconut chutney itself is pale green and red colored. Green one is explained below. If you ground the coconut with red chillies instead of the green ones, you get red coconut chutney (It's Obvious though). Anyhow, let me move on to this most common and simple recipe.


Ingredients:

For grinding: Chutney
  • Grated Coconut: 1 cup
  • Roasted Gram dal / Pottukadala: 1-2 tbsp
  • Green Chillies : 2 
  • Water : nearly 1 cup


For tempering:- 
  • Oil : 2 tbsp
  • Mustard seeds: 1/2 tbsp
  • Red chillies : 1 
  • Curry leaves : a few


Method:

  1. Grind with little water all the ingredients under 'grinding'. Add water more to get medium thick consistency. 
Idli-dosa-chutney
     2.  In a kadai, heat oil . Add ingredients under 'tempering ' one by one.
Chutney
    3.  Into this, pour the prepared ground paste. When the chutney Just starts boiling in the edges, switch off flame. Give it a stir and add salt. Creamy-coconut-chutney
     4.  Serve with Idli, dosa , Uttappam etc.

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