Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many dishes.
1 Cup (16 tbs), peeled and cut in small pieces
1 Cup (16 tbs)
1 1⁄2 Tablespoon (Adjust To Taste)
Serrano green chilies
2 , cut in small pieces
1⁄2 Cup (8 tbs)
1 Teaspoon (If Needed)
Black mustard seed
2 , broken in pieces
1. Peel the coconut and cut into small pieces so they are easier to blend.
2. Coarsely grind the chana dal in a blender.
3. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
4. Add yogurt, green chilies and salt to the chana dal and blend into a paste.
5. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking.
7. To prepare the seasoning: Heat oil in small pan and add black mustard seeds and wait till they crack.
8. Add asafetida, red chilies and curry leaves.
9. Pour the seasoning mixture over the chutney and mix well.
10. Coconut chutney can be refrigerated up to a week.
11. Serve with Indian bread or fried food.
Chef Manjula is making a Spicy Coconut Chutney or a Spicy Indian Coconut dip in her kitchen. For those who are not aware, it’s a very popular dish in South India and enjoyed with Indian snacks and breakfast dishes. So if you cook Indian food regularly, this is a dish that you must try. After all an Indian snack should go along with an Indian dip.