Coconut Chutney

How To Make Coconut chutney

Coconut chutney is simple, healthy and tasty chutney and can be made with very few ingredients like green chilies, tamarind, garlic cloves, cumin seeds and freshly chopped or grated coconut. Don’t keep the chutney outside for a long time; chutney has to be consumed freshly.

Ingredients required:

  • Coconut – half
  • Roasted chana dal – half cup
  • Green chilies – 10
  • Garlic cloves – 4
  • Red chilies – 2
  • Curry leaves – 2 bunches
  • Coriander leaves – 2 bunches(finely chopped)
  • Tamarind – small lemon size 
  • Urad dal – 1 tablespoon
  • Chana dal – 1 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Mustard seeds – ¼ teaspoon
  • Oil – 4 tablespoons
  • Asafetida – 1 pinch
  • Salt as per taste

Preparation method:

Chop the coconut into small pieces and then wash the coconut pieces in water.
Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add green chilies into the oil and fry it.
Then Cover the pan and cook the chilies for a minute.
Adjust the flame to low.
Then open the lid and stir the chilies once again and then close the pan for a minute.
Then transfer the chilies to a plate and keep it aside.
Now take a blender and then add chopped coconut and grind it.
Then add a half cup of roasted chana dal, fried chilies, tamarind, finely chopped coriander leaves, few curry leaves and salt as per taste into the ground coconut powder.
Then scrape the sides and grind it by adding water gradually into the coconut mixture.
Then transfer the chutney to a serving bowl.

Tempering process:

Now switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds.
When the seeds begin to splutter add cumin seeds, smashed garlic, a tablespoon of urad dal, a teaspoon of chana dal and fry them.
Then add chopped red chilies and fry them.
Now add hing/ asafetida into the tempering process and fry it.
Now add few chopped curry leaves and cover the pan.
Fry them till they change to golden brown.
The tempering process must be done under low flame.
Then add ground coconut chutney into the tempering.
Mix it well and then switch off the stove.
Then transfer the coconut chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and healthy coconut chutney is ready now

Serving suggestion:

Serve this coconut chutney with Idly, Dosa or Bonda.

Nutrition facts:

Servings: 1 tablespoon

Total fat – 5g
Sodium – 393mg
Total carbs – 3g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin A – 4%
Vitamin C – 14%
Calcium – 2%
Iron – 7%

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