Name: Coconut Chutney recipe by krishnakumari m at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Fresh Coconut Pieces : 2 Cups; Tamarind : Lemon Sized soaked in water; Urad Dal : 1 Spoon; Cumin Seeds (Jeera) : 1 Spoon; Methi Seeds (Fenugreek Seeds) : 1 Spoon; Red Chillies : 3-4; Green Chillies : 2-3; Turmeric Powder and Asafoetida : One Pinch each; Salt : To taste; Oil : 2 tbsp.; Mustard and Cumin Seeds : 1 /2 spoon each; Curry Leaves : Few

ABOUT Coconut Chutney RECIPE

Coconut Chutney is one of the very common chutneys prepared in every home. A different version of this coconut chutney is absolutely delicious. This is mildly tangy version of coconut chutney which goes very well with breakfast and rice.

Ingredients Serving: 4

Fresh Coconut Pieces : 2 Cups
Tamarind : Lemon Sized soaked in water
Urad Dal : 1 Spoon
Cumin Seeds (Jeera) : 1 Spoon
Methi Seeds (Fenugreek Seeds) : 1 Spoon
Red Chillies : 3-4
Green Chillies : 2-3
Turmeric Powder and Asafoetida : One Pinch each
Salt : To taste
Oil : 2 tbsp.
Mustard and Cumin Seeds : 1 /2 spoon each
Curry Leaves : Few

Instructions

Heat few drops of oil and roast Urad Dal, Cumin seeds, Fenugreek Seeds, Red Chillies and Green Chillies separately. If required add few drops of oil in between.
In the same skillet add in the chopped coconut and fry until it starts changing its colour
Extract the pulp out of soaked tamarind
Transfer all the roasted ingredients in a mixer jar and add in tamarind pulp, Salt, Turmeric and asafoetida and grind it to a chutney consistency.
Prepare the seasoning by heating oil in a skillet and adding in mustard, cumin and curry leaves
Add this seasoning into the prepared chutney and mix well.
Serve this chutney along with idly, dosa or hot rice

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