Cookbook:Coconut Chutney (South Indian)
| Coconut Chutney (South Indian) | |
|---|---|
| Category | Chutney recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India | Side Dishes
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Ingredients
[edit | edit source]Base
[edit | edit source]- 1½ Tbsp channa dal
- 1 cup finely-grated fresh coconut
- 6–8 green hot chile peppers
- ½ tsp tamarind paste
- 1 Tbsp chopped cilantro
- 1 tsp ginger paste
- Salt to taste
Seasoning
[edit | edit source]- ½ tsp oil
- ½ tsp mustard seed
- 3-4 curry leaves, chopped
- ¼ tsp asafoetida
Procedure
[edit | edit source]- Dry roast the channa dal until browned. Allow it to cool.
- Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
- For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
- Add the seasoning mixture to the chutney, and mix well.