Coconut Chutney Recipe

🧂 Ingredients

• 1½ cups Fresh Coconut

  (chopped or grated)
• 10 - 12 Dry Red Chilies

  (you can use the spicier variety)
• 3 tablespoons Roasted Chana Dal
• 1½ inch Ginger piece
• 6-7 Garlic Cloves
• 1½ tablespoon Tamarind Pulp
• Salt to Taste
• 1½ cup Fresh Coconut

  ( chopped or grated)
• 4 tablespoons Roasted Chana Dal
• 2 Green Chilies
• ⅓ cup Curd
• 1½ inch Ginger Piece
• Salt to Taste
• 1½ cup Fresh Coconut

  ( grated or chopped)
• ¾ cup Coriander Leaves
• 2 tablespoons Roasted Chana Dal
• 5 Garlic Cloves
• 3-4 Green Chilies
• 1½ tablespoon Tamarind Pulp
• 1½ inch Ginger Piece

  (piece )
• 5-6 Curry Leaves
• Salt to Taste
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• ¾ teaspoon Cumin Seeds
• ¾ teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 10-12 Curry Leaves
• 3-4 Dried Red Chilies

  (to temper only white chutney)

Instructions

• 1 Gather all the required ingredients.
• 2 In a blender jar, add all the ingredients mentioned for red chutney.
• 3 Using little water, blend it to a fine paste. ½ cup water or little more than
  that would be good enough to grind the chutney.
• 4 Transfer the chutney into a bowl.
• 5 Similarly, blend the ingredients for white and green chutney as well and
  transfer each of the them into the seperate bowl.
• 6 Heat oil in a pan.
• 7 Add mustard and cumin seeds and fry for few seconds until aromatic.
• 8 Then, add urad dal and chana dal and fry until it picks up golden color, do not
  burn.
• 9 Add curry leaves and fry for another few seconds.
• 10 For white chutney tempering, add dried red chilies along with curry leaves.
• 11 Finally, pour the tempering over the prepared chutney.
• 12 Serve these with idlis, dosa, vada, upma and much more

Nutrition Info