Coconut Chutney
Serves: 4–5 people
Ingredients
- Fresh coconut – ½ cup (grated)
- Salt – ¼ tsp
- Roasted chana dal – 2 tsp
- Fresh curd – 1 cup
- Cashew nuts – 1 tbsp (soaked)
- Mustard seeds (rai) – ½ tsp
- Sugar – ¼ tsp
- Oil – 1 tbsp
- Curry leaves – a few (optional, for tempering)
Method
- Add fresh coconut, roasted chana dal, curd, soaked cashew nuts, salt, and sugar to a mixer jar or blender.
- Grind until smooth and creamy.
- Transfer the chutney to a serving bowl.
- Heat oil in a small pan.
- Add mustard seeds and allow them to crackle.
- Add curry leaves, if using, and sauté for a few seconds.
- Pour the tempering over the chutney and mix gently.
- Serve fresh.
Serving Suggestions
- Serve with dosa, idli, uttapam, or vada.
- Best served fresh as a side dish for South Indian meals.
- Can also be served with upma or paniyaram.
- Garnish with extra curry leaves if desired.
Tips
- Fresh coconut gives the best flavor and texture.
- Adjust the consistency by adding a little water or curd if required.
- Soaked cashew nuts make the chutney creamier and richer.
- Tempering enhances the aroma and overall flavor.
- Refrigerate leftovers and use within 1 day for the best freshness.