Coconut Chutney
A traditional Indian-Kerala coconut chutney, perfect as a side dish for dosas or idlis, featuring a blend of coconut, onion, ginger, and green chili, finished with a tempering of mustard seeds and curry leaves.
Ingredients
- 1 cup Coconut, shredded
- 1 unit Green chillies
- 0.5 inch Ginger
- 0.5 unit Onions (Half of a small onion)
- 0.5 teaspoon Salt
- 0.25 cup Water
- 0.25 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 teaspoon Coconut oil
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Instructions
- 1In a mixer grinder, combine the shredded coconut, onion, ginger, and green chili. Add water and grind until a smooth paste is formed. Transfer the paste to a bowl.
- 2In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté briefly. Pour this tempering over the prepared chutney paste.
- 3Stir the chutney well to incorporate the tempering. Adjust salt to taste. Serve the coconut chutney with dosas or idlis.
