Coconut Chutney
This simple blend of coconut and chili pairs well with any traditional South Indian breakfast such as idli, dosa or pongal.
Servings: 4
Ingredients
- 1 cup grated coconut
- ¼ cup roasted channa dhal (also known as roasted dhalia or pottukadalai)
- ½ inch ginger
- 1 garlic clove
- 5 green chilies (adjust to taste)
- ½ inch tamarind
- ½ cup water
- ½ tsp mustard seeds
- ¼ tsp urad dhal (optional)
- 1 dry red chili
- 6 curry leaves
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 1 tbsp oil
- salt to taste
Instructions
- Grind coconut, roasted channa dhal, ginger, garlic, green chili and tamarind with ½ cup of water in a blender. If unable to grind or chutney is too thick, add more water and blend until smooth.
- Add salt to taste. Transfer to a bowl and set aside.
- Pour oil into a pan and when hot add mustard seeds, urad dhal, red chilies, curry leaves and asafoetida.
- Once mustard seeds crackle, remove and add to the chutney. Mix well.
Notes
Use warm water to grind chutney if using frozen grated coconut.