Coconut chutney is an essential part of South Indian cuisine that is served alongside a variety of dishes such as idly, dosa, vada, ven pongal and upma. This versatile and flavorful chutney can be customized to suit individual preferences. It is made from freshly grated coconut, roasted chana dal, green chilies, and other ingredients, which are blended together to create a smooth and creamy texture.
There are many variations of the coconut chutney recipe. We can add coriander leaves, curry leaves or raw mango to make it different. Sometimes lemon juice is also added.
The health benefits of coconut chutney are significant. Coconut is a great source of fiber, vitamins, and minerals, and it has anti-inflammatory properties. Roasted chana dal adds protein and fiber to the chutney, making it a nutritious and satisfying condiment. Additionally, the chilies used in the recipe have antioxidant and anti-inflammatory properties that can boost the immune system.
- Coconut – ½
- Fried gram – ¼ cup
- Green chillies – 2 or 3
- Salt – as needed
- Tamarind – little
- Oil – 2 tsp.
- Mustard – 1 tsp.
- Urad dhal – 1 tsp.
- Gram dhal – 1 tsp.
- Curry leaves – few
- Grind grated coconut and all other ingredients in a mixer to a fine paste.
- Heat a small pan and put oil and season with mustard.
- When it splutters add the urad and gram dhal and fry till golden brown in low flame.
- Finally add curry leaves and pour this to the chutney.
- Serve with idly or dosa.
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