Description
Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.| Ingredients | |
|---|---|
| 1 cup | Fresh grated coconut |
| ½ cup | Split roasted gram/pottukadalai |
| 4 nos | Green chili (small) |
| ¼ tsp | Salt (or to taste) |
| 1 tsp | Oil |
| ¼ tsp | Mustard seeds |
| ¼ tsp | Split black gram (ullundu) |
| 1 no | Dry red chili |
| 8 nos | Curry leaves |
Instructions
Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste. Transfer the content to a bowl and adjust the thickness by diluting with water. Heat oil in a small pan and splutter mustard, dry red chili, split black gram and curry leaves. Add this tempering to the chutney and mix. Serve with hot Bhajis or any breakfast item.
Notes
Other variations
Adding asafoetida is optional for any method.
Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney
Coconut + Pottukadali + Red chili = Coconut Kaara Chutney
Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney
Thickness of the chutney can be adjusted with water.
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It tastes good when u add 1 chopped small onion while seasoning.
My granies do seasoning with coconut oil or sesame oil for a good flavour.
Is there any alternative to fresh grated coconut? I can get coconut milk/dry coconut, but fresh coconut is tough and pricy to get esp in Switzerland
Mullai,
Nice explanation of the varieties in coconut chutney.. I add ginger or garlic(1 clove)to the chutney, curry leaves etc.
I also add one raw tomato with pottukadalai, coconut, ginger it tastes good too.
Thanks!
Why don't you submit the recipe?