Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, basic coconut chutney. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Basic Coconut Chutney is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Basic Coconut Chutney is something that I’ve loved my whole life. They are fine and they look wonderful.
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. This is simple and basic coconut chutney which is staple in South Indian cuisine.
To begin with this recipe, we must prepare a few components. You can have basic coconut chutney using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Basic Coconut Chutney:
- Get roasted Chana dal
- Get Coconut powder(freshly grated)
- Make ready Green Chilli (or as per your taste)
- Make ready Black Salt
- Prepare Salt(or as per taste)
- Prepare roasted Cumin powder
- Get Fennel powder
- Take Oil
- Get Mustard seeds
- Make ready Urad dal
- Get Red Chillies
- Take Sesame Seeds
- Get Curry leaves
- Make ready Lemon juice
- Make ready Asafoetida
Fresh grated coconut, roasted gram lentils or dalia, cumin seeds, garlic and fresh lemon juice are blend. Basic Coconut Chutney (Thengai chutney): A traditional South Indian chutney made with freshly shredded coconut. This white creamy chutney is served with every South Indian snack or tiffin in. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more!
Instructions to make Basic Coconut Chutney:
- Take ½ cup freshly grated coconut in a small grinder jar. - Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
- Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
- At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle. - Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
- When the urad dal start becoming golden, cumin seeds will also crackle and get browned. - Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
- Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. - Add lemon juice and mix.
- Serve with idly, dosa, uttapam or vada/pakoda.
- Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.
My coconut chutney recipe is super simple. I have used just the basic ingredients. Coconut Chutney is a classic South Indian side dish for breakfast dishes. Traditionally, we make coconut chutney with fresh coconut and some other spices or vegetables. Coconut chutneys are a favorite in southern India.
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