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Coconut Chutney

coconut-chutney-wb
Traditionally served with South Indian meals, especially dosas and idlis, you will love this delicious, creamy, and spicy dip. It is easy to make and tastes so much better coming from your kitchen!

Ingredients

 1 cup coconut, fresh or desiccated
 2 tablespoons roasted chana dal
 3 tablespoons peanuts or cashews
 2 green chilis or 1 jalapeño, deseeded
 2 tablespoons onions
 salt to taste
 ½ cup hot water
Tempering Ingredients
 ½ tablespoon oil
 1 teaspoon mustard seed
 4 curry leaves

Instructions

1

Place all the ingredients in a high-speed blender and process until semi-smooth. Transfer it to a bowl.

2

To temper the spices, add the oil to a small pan on medium-low heat. When the oil is slightly warm, add the mustard seeds and curry leaves. Cook for 30 seconds. The seeds will sputter and the curry leaves will get crispy. (Keep the flame medium-low to prevent burning and too much sputtering).

Makes about 1 cup
Note: For an oil free version, skip tempering the spices in oil. Dry fry them over medium-low heat until the seeds begin to pop. The chutney is still very flavorful.

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Ingredients

 1 cup coconut, fresh or desiccated
 2 tablespoons roasted chana dal
 3 tablespoons peanuts or cashews
 2 green chilis or 1 jalapeño, deseeded
 2 tablespoons onions
 salt to taste
 ½ cup hot water
Tempering Ingredients
 ½ tablespoon oil
 1 teaspoon mustard seed
 4 curry leaves

Directions

1

Place all the ingredients in a high-speed blender and process until semi-smooth. Transfer it to a bowl.

2

To temper the spices, add the oil to a small pan on medium-low heat. When the oil is slightly warm, add the mustard seeds and curry leaves. Cook for 30 seconds. The seeds will sputter and the curry leaves will get crispy. (Keep the flame medium-low to prevent burning and too much sputtering).

Makes about 1 cup
Note: For an oil free version, skip tempering the spices in oil. Dry fry them over medium-low heat until the seeds begin to pop. The chutney is still very flavorful.

Coconut Chutney