foodatarian.com

There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney.

Ingredients:

For the chutney -

1 cup freshly scraped coconut,

A small grape size ball of tamarind; soaked in warm water for 3-4 minutes,

2 tbsp chutney dal,

1-2 green chillies (as per taste),

Salt to taste.

For tempering -

1 tsp coconut oil,

1/2 tsp mustard seeds (rai),

1/2 tsp urad dal,

Few curry leaves.

Method:

Grind together all the ingredients for the chutney in a chutney jar of your mixer-grinder along with little water (if required) into a coarse/fine paste (as per your liking). You can use this chutney as it is or temper it with the tempering ingredients given above.

To temper the chutney, heat oil in a small pan, add mustard seeds, urad dal and as they splutter add curry leaves and remove from flame. Pour over chutney, mix immediately and cover with a lid for 2-3 minutes, so that the flavor and aroma is retained in the chutney.

TIP:

Instead of using tamarind, you can use well churned curd/yogurt in this chutney preparation. Mix it just before tempering or after mixing all other ingredients. You need not grind curd alongwith other ingredients.