Coconut Chutney

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Basic Coconut Chutney for Idli, Dosa,Vada,Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada Uttapam or evening snacks like pakodas etc. This chutney goes well with many South-Indian dishes. This Chutney can be made using fresh or dessicated coconut. Play with the ingredients as per your choice. 😀
Serves 3-4

  • 1 Cup Fresh/ dessicated coconut
  • 2 Ginger slice
  • 2 Chopped green chilies
  • 2 Tbsp roasted chana dal
  • Salt as required

For Tempering

  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tbsp urad dal
  • 5-6 Curry leaves
  • 2 Dry red chilies
  • 2 Tbsp oil

Step 1- Grind coconut, ginger, green chilies and roasted chana dal to a smooth paste. Add salt as required and mix well
Step 2- Heat oil in a pan and add mustard seeds and let it splutter. Add cumin seeds and urad dal and fry till urad dal is golden brown
Step 3- Add dry red chilies and curry leaves. When the curry leaves become crisp turn off the flame
Step 4- Pour this tempering on coconut chutney immediately
Enjoy this Coconut Chutney with Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada

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