Coconut chutney comes from south India where as green and sweet chutneys come from north.It is a great accompaniment with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma.It is very quick and easy recipe.
Preparation Time: 10 min
Fresh Coconut: 1 cup (grated or chopped)
Roasted Channa dal (dariya): 3 tbsp
Ginger: 1 inch
Green chillies: 2-3
Salt as per taste
Asafoetida: a pinch
Dry red chilli: 2
Curry leaves: 10
Mustard seeds: 1 tsp
Moong dal: 1/2 tsp
Oil: 1 tbsp
Combine the coconut, roasted chana dal, ginger,green chillies, salt and a little water and blend in a mixer till smooth.
Transfer the chutney into a bowl and keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds and moong dal.
When the mustard seeds crackle, add the asafoetida, red chillies, curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the coconut chutney and mix well.
Tip:You can use fresh frozen coconut to save time.To make it little tangy add 1 tsp of tamarind juice to the chutney