Cookbook:Coconut Chutney (South Indian)

Cookbook | Ingredients | Recipes | Cuisine of India | Side Dishes

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Ingredients

• 1½ Tbs channa dal
• 1 cup finely grated fresh coconut
• 6 to 8 green hot chili peppers
• ½ tsp tamarind paste
• 1 Tbs chopped cilantro
• 1 tsp ginger paste
• Salt to taste

Seasoning

• ½ tsp oil
• ½ tsp mustard seed
• 3-4 curry leaves, chopped
• ¼ tsp asafoetida

Procedure

1. Dry roast the channa dal until browned. Allow it to cool.
2. Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between coarse and smooth paste.
3. For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves, and stir for a few seconds.
4. Add the seasoning mixture to the chutney and mix well.

See also

• Coconut Chutney (North Indian)