Coconut Chutney

Coconut chutney is a perfect combination for many South Indian Breakfast Items like Ven Pongal, Idli, Dosas , etc. When I think about coconuts, my grandparents come to my mind. Whenever Grandma wanted to make coconut chutney, grandfather would personally hand-pick the coconut that was harvested from our own farm, break it, grate it and give it to Grandma to make the chutney. Little did I know I would miss fresh coconut then. I made this chutney with frozen coconut pieces, which is as fresh as we can get in the States.

Desika Products:
Peanut Oil, Tamarind, Fried Gram Dal, Gluten Free Hing

RECIPE FOR COCONUT CHUTNEY:

Ingredients:

Serves: 4

FOR CHUTNEY:

Fresh Sliced or grated coconut – 1 cup

Fried Gram Dal - 2 teaspoons

Grated Ginger - 1/4th spoon

Green Chilies - 3 to 4

Tamarind- dime size

FOR TEMPERING:

Mustard Seeds- 1/4 teaspoon

Oil - 2 teaspoon

Asafoetida- 1 pinch

Instructions:

1. In a mixie jar or Vitamix container, add coconut, green chilies, ginger, fried gram dal, tamarind, salt as required.

2. Add 2 tablespoons of water to step 1 above and grind it to smooth paste.

3. Check the salt and adjust it if needed and transfer it to a bowl.

4. For tempering, take a small pan or kadai and add 2 teaspoons of oil and wait until it gets hot.

5. Now add mustard seeds and let it sputter [make sure you keep your face away from the oil], add asafoetida and curry leaves.

6. Add the tempering to the chutney and enjoy

Variations:

1. Instead of tamarind you can add sour yogurt or lime.

2. If you don’t have fried gram dal, you can use blanched almonds instead.