After posting a lot of my chutney recipes, few of which like onion chutney, peanut or groundnut chutney, ginger chutney and onion-coriander chutney were tried by many of you, I am finally sharing my recipe for the king of chutneys (if I may call it :P) – Coconut chutney 😀
This is the most often prepared and most common chutney that you find with any south Indian breakfast. Many chutneys actually are derived from this like coconut-coriander, coconut-mint etc (will share recipes shortly). This is very easy to make and can be served with idly(recipes here), dosa (recipes here), vada (recipe here) and upma (recipes here).
Preparation time: 10 mins
Coconut – ¼ cup (cut into pieces or grated)
Putnalu/roasted gram dal – ¼ cup
Green chili – 2
Salt – to taste
Curry leaves – 5
Mustard seeds – ½ tsp
Oil – 1 tsp
Asafoetida/hing – a pinch
- In a blender, add the putnalu, chili, salt and blend to a smooth powder.
- Then add the coconut, ¼ cup water and blend to a smooth chutney consistency. Add water accordingly.
- Heat oil in a pan and once hot add the curry leaves, mustard and hing. Let it splutter.
- Add this seasoning to the chutney, give a good mix and serve with any south Indian breakfast.