INDIAN COCONUT CHUTNEY
FOR IDLI, Dosa, and vada
A very tasty and easy Indian coconut chutney recipe which includes fresh coconut, channa dhal and other ingredients. It is one of the best combinations for idli, dosa, and vada. It is one of the south Indian recipes which is made daily in most of the houses and hotels.
It is also best served with Mysore Bonda and aloo pakoda and kara paniyarams
guidelines FOR MAKING most excellent TASTING COCONUT CHUTNEY
Use coconuts which are fresh for making chutneys. It will be more tasty and healthy
To get a creamy texture add roasted peanuts or roasted gram dhal. This makes the chutney thicker or else the chutney might turn watery.
You can also add a tablespoon of fresh milk to get a better taste and rich white colour. You can add milk according to your taste and preference
When you grind the chutney do not over process the because this leads to the separation of oil from coconut
Coconut chutney tastes good when it is made and served fresh. Do not keep the leftover chutney for a long time outside. If you want you can put it in the fridge so that we can prevent from decay.
Recipe for coconut chutney
Fresh coconut – 200gms
Ginger- 20 gms
Roasted peanuts -20gms
Green chilies – 2 nos
Skimmed milk – 150 ml
Salt to taste
Red chillie 3 0r 4 nos
Channa dhal 1 tblsp
Mustard seeds – 1 tsp
Curry leaves for seasoning
Preparation time 7 minutes
Cooking time 2 minutes
Serves 10 members
Please follow this method while preparing chutney
The coconuts should be washed and cut into small pieces.
In the mixer grinder add chopped coconut green chili, ginger, roasted peanuts, and salt.
Make into a smooth paste by adding milk little by little..
For seasoning, take a small kadai and heat up by adding two tablespoons of oil.
Add mustard seeds, red chilly and channa dhal. Rast till it becomes golden brown and then pour it into the ground chutney. This is one of the tastiest chutney that i have ever made.
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