Coconut Chutney Recipe With 7 Variations
Coconut chutney recipe restaurant style. Tasty and flavorful restaurant style pure white coconut chutney recipe
Servings: 3
Calories: 219kcal
Ingredients
- 1 cup grated coconut tightly packed
- 2 tablespoons roasted gram dal
- 4-6 cashews optional
- 2 green chilies
- Salt
- 1/2 teaspoon mustard
- 1 teaspoon oil
- 1/4 cup Water
Instructions
- Break open a coconut and grate it carefully without scrapping the brown bits of the shell. Set aside.
- Heat 2 teaspoons sesame oil or coconut oil in a small tadka pan. Add one slit green chilli and saute for a minute. Remove to a plate and retain the oil in the pan itself. You can add 2-3 green chilies for spicier chutney
- Now to a small chutney jar add 1 cup coconut, grated and tightly packed, 2 tablespoons roasted gram, 4 cashews, salt to taste .
- Add 1/4 cup water and grind to a very smooth paste. Grind it to a smooth chutney as far as possible.
- Heat the same oil used for frying green chillies again for tempering. Add the mustard seeds, urad dal, curry leaves if using and fry for a minute.
- Add to the ground chutney along with the oil. Mix well.
- Serve coconut chutney with idli, dosa, pongal.
Notes
- Carefully grate only the white part of coconut to get pure white chutney.
- Use pale green chili variety to avoid the chutney turning green.
- If not using cashews use 3 tablespoons roasted gram dal.
Nutrition
Serving: 3servings | Calories: 219kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 16g | Trans Fat: 1g | Sodium: 121mg | Potassium: 168mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg