Coconut Chutney Recipe With 7 Variations
Coconut chutney recipe restaurant style. Tasty and flavorful restaurant style pure white coconut chutney recipe
- 1 cup grated coconut tightly packed
- 2 tablespoons roasted gram dal
- 4-6 cashews optional
- 2 green chilies
- 1/2 teaspoon mustard
- 1 teaspoon oil
- 1/4 cup Water
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.
- 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.
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