Recipe of Any-night-of-the-week Coconut chutney
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Super Quick Homemade Coconut chutney. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut chutney is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut chutney estimated approx 3 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Coconut chutney using 16 ingredients and 5 steps. Here is how you can achieve it.
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Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.
Ingredients and spices that need to be Take to make Coconut chutney:
- 1/2 cup fresh grated coconut
- 2 tablespoons roasted chana dal – optional
- 1-2 green chilies
- 1/2 inch ginger
- as required – optional, you can also add 1 to 2 small garlic cloves
- As Per Taste salt
- 3-4 tablespoons water or add as required – for grinding
- For Tempering
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split and husked black gram)
- 1/2 teaspoon cumin seeds – optional
- 9-10 curry leaves or 1 sprig of curry leaves
- 1 pinch asafoetida (hing)
- 1 dry red chili – broken and seeds removed
- 1/2 tablespoon oil – sesame or peanut or coconut
- as required or sunflower oil or any neutral oil
Instructions to make Coconut chutney
- Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
Then add the green chili and ginger. - Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoon water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoon more water.
Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl. - Tempering
Heat oil in a small pan. Add the mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic. - Then add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
Switch off the heat and immediately pour the tempering on the chutney in the bowl. - Mix the tempering mixture very well.
Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice...
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