Authentic Coconut Chutney| Coconut Chutney

Authentic Coconut Chutney which goes perfectly well with dosa, idli, upma, and uttapam. This recipe is very easy to make 

Ingredients

• 1.5 cups fresh coconut roughly chopped
• 1 clove garlic
• 1 green chili
• 1-inch ginger
• 3-4 tablespoons tamarind pulp
• 1 tablespoon roasted chana dal
• salt to taste
• For tempering/taka
• 2-3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1 dry red chilies

Steps In Making

• In a mixer grinder jar add roughly chopped coconut, green chili, ginger, garlic, roasted chana dal, salt, tamarind pulp, and little water. Grind everything together for a minute.
• Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be.
• Grind for a couple of more minutes, till it gets a coarse texture, and then keep it aside.
• For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal, and dried red chili and sautes for a minute.
• Further, add curry leave and saute for another minute.
• Now pour the hot tempering on the chutney and mix well.
• Serve with idli, dosa or uttapams.
• Can be stored in the refrigerator for up to a day.

Recipe Notes

• To make the tamarind pulp, soak a tablespoon of tamarind in 3-4 tablespoon of hot water for around 10 minutes. Once it becomes soft, remove the fiber and use the pulp.
• If you do not have tamarind pulp then you can replace it with lemon juice also.
• Roasted chana dal can be replaced with roasted peanuts.