Cookbook:Coconut Chutney (South Indian)

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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[edit | edit source]

Seasoning[edit | edit source]

Procedure[edit | edit source]

  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[edit | edit source]