For Chutney
1 cup Grated Coconut
3 Green Chillies
½ inch Ginger
2 tbsp Roasted Chana Dal
1 tbsp Tamarind Extract
½ cup Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Urad dal
¼ tsp Asafoetida
5 Curry Leaves
1
Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.
2
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.
3
Pour the tempering over the chutney. Coconut chutney is now ready.
Ingredients
For Chutney
1 cup Grated Coconut
3 Green Chillies
½ inch Ginger
2 tbsp Roasted Chana Dal
1 tbsp Tamarind Extract
½ cup Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Urad dal
¼ tsp Asafoetida
5 Curry Leaves
Directions
1
Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.
2
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.
3
Pour the tempering over the chutney. Coconut chutney is now ready.
Notes
Tips
- Adjust spice levels: Control the spiciness of the chutney by varying the number of green chilies according to your preference.
- Soak tamarind: To ensure a smooth texture and balanced tanginess, soak the tamarind in warm water for a few minutes before extracting its juice.
- Use fresh coconut: Freshly grated coconut enhances the flavor and texture of the chutney compared to desiccated or frozen coconut.
- Roast the dal: Dry roast the chana dal until it turns golden brown before adding it to the blender. This enhances its nutty flavor and ensures a smoother consistency.
- Adjust consistency: Add water gradually while blending to achieve the desired thickness of the chutney. Some prefer it thick, while others like it more runny.
- Tempering technique: Heat the oil adequately before adding mustard seeds to ensure they splutter properly. This step releases their aroma and flavors into the chutney.
- Fresh curry leaves: Use fresh curry leaves for the tempering to impart a distinct aroma and flavor to the chutney.
- Serve fresh: Coconut chutney is best served fresh to enjoy its vibrant flavors and textures. Refrigerate any leftovers and consume within a day or two for optimal taste.
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