Coconut Chutney
Coconut chutney prepared with coriander leaves, offering a fresh and tangy accompaniment to South Indian dishes.
Ingredients
- 1 cup Coconut, shredded
- 0.25 bunch Coriander leaves
- 0.25 inch Ginger
- 2 units Dry red chillies
- 1 teaspoon Tamarind paste
- 3 units Green chillies
- 1 teaspoon Salt
- 1 pinch Asafetida
- 0.5 teaspoon Split urad dal
- 2 sprigs Curry leaves
- 3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
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Instructions
- 1In a mixer grinder, combine the shredded coconut, green chillies, ginger, tamarind paste, salt, and coriander leaves. Grind the mixture to a coarse consistency, ensuring it is not too fine.
- 2In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the split urad dal, asafetida, dry red chillies, and curry leaves. Sauté until the urad dal turns golden brown.
- 3Pour the prepared seasoning over the ground chutney mixture. Mix well to combine all the flavors. Serve the coconut chutney fresh with your choice of South Indian breakfast dishes.
