Ingredients For Coconut Chutney Recipe

• 1 Cup Shredded Coconut or Coconut Powder
• 1 Medium Sized Onion
• 3-4 Green Chillies
• ~2 inch Piece of Ginger
• 2 Tablespoon Cup Plain Curd (Yoghurt)
• 8-10 Curry leaves
• 3 Pieces of Whole Dry Red Chilies
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Split Urad Dal
• 1 Teaspoon Jeera (Cumin Seeds)
• 1 Teaspoon Salt or as per taste
• 1 Tablespoon Oil

Step By Step Instructions With Photos For Coconut Chutney Recipe

• Put the coconut powder or small pieces of fresh coconut in a grinder & grind them to a fine powder or paste.

  

• Cut small pieces of onion along with green chilies and ginger. Add these to the coconut powder/paste in the blender. Add salt and curd(yoghurt) to this mixture

  

• Add 1 teaspoon Jeera (Cumin Seeds) and 1 teaspoon Salt (or according to taste) to the mixture.

  

• Then add 1/2 Cup of Plain Curd (Yogurt). You can also replace Curd with 1 Teaspoon of concentrated Tamarind Pulp.

  

• Grind the mixture to a paste, adding some water if required to adjust the consistency.

  

• To prepare the tempering heat oil in a pan. Keep ready 1 teaspoon each of mustard seeds and split urad dal along with curry leaves and whole dried red chillies.

  

• When the oil is hot add mustard seeds to it. When the mustard seeds start crackling, add urad dal and fry till it gets a golden color.

  

• Add Curry leaves and pieces of whole dry red chilies. Fry for a few seconds and then turn off the heat.

  

• Pour the seasoning over the prepared chutney paste and mix it well. You can refrigerate the chutney before serving.

  

• Coconut Chutney is ready. Served it as a dip with Dosas, Idli, Vadas or any other snacks of your choice.