- 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.
- 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.