COCONUT CHUTNEY | How to make COCONUT CHUTNEY

By Pooja Nadkarni  |  10th Apr 2017  |  
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  • COCONUT CHUTNEY, How to make COCONUT CHUTNEY
COCONUT CHUTNEYby Pooja Nadkarni
  • Prep Time

    5

    mins
  • Cook Time

    8

    mins
  • Serves

    5

    People

53

0

About COCONUT CHUTNEY Recipe

Coconut chutney is one of the most famous Indian condiments, which goes well with any South Indian food like dosa, idli, uttappam etc.

The delicious and mouthwatering COCONUT CHUTNEY is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. COCONUT CHUTNEY is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of COCONUT CHUTNEY. Pooja Nadkarni shared COCONUT CHUTNEY recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious COCONUT CHUTNEY. Try this delicious COCONUT CHUTNEY recipe at home and surprise your family and friends. You can connect with the Pooja Nadkarni of COCONUT CHUTNEY by commenting on the page. In case you have any questions around the ingredients or cooking process. The COCONUT CHUTNEY can also be given a rating. The "What's cooking" feature can be used to share your experience when you make COCONUT CHUTNEY with other users

COCONUT CHUTNEY

Ingredients to make COCONUT CHUTNEY

  • peanuts 1/2 cup
  • Freshly grated coconut 3/4 Cup
  • Roasted chana daal /Split Gram(Optional) 2 Tablespoons
  • yogurt 1/4 Cup
  • coriander leaves 1 Bunch
  • ginger 1 Inch Piece
  • Green chilis 3-4
  • sugar 1 Tablespoon
  • salt to taste
  • oil 1 Tablespoon
  • cumin seeds 1 teaspoon
  • Urad daal/White lentils 1 Teaspoon
  • mustard seeds 1 teaspoon
  • Dry red chilies 5-6
  • hing, Pinch
  • curry leaves 5-6

How to make COCONUT CHUTNEY

  1. Grind together Peanuts, grated coconut, roasted chana daal, coriander leaves, yogurt, sugar and salt in a mixer grinder using very little water to make thick chutney.
  2. Take it out in a bowl.
  3. In a small saucepan kept on high heat, add oil and let it heat well.
  4. Once the oil is nice and hot, reduce the heat and keep it on low.
  5. Add all the tempering like cumin seeds, urad daal, mustard seeds, dry red chilies, curry leaves and hing and cover the pan.
  6. Let the mustard splutter.
  7. Once the spluttering stops, remove out from heat and pour over the prepared chutney .
  8. Mix and serve with any South Indian dish like, dosa, idli or uttappam.

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