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| Red Coconut Chutney |
Chutney is an Indian semi spicy or sometimes spicy mixture
of grated coconut (optional), herbs and spices. In a south Indian household
chutney is an everyday affair; often used as a ‘dip’ with dosa and idli. Dosa without chutney is an absolute no – no.There are many types of chutney varying from dry to wet. Sometimes a tempering made of mustard seeds
and asafetida is added to the chutney while it is not a must.
This is red coconut chutney that does not need any tempering.
That means one less step in making this.
Coriander leaves are optional although adding it will enhance the flavor
of this chutney.
Ingredients
Coconut – ½ grated
Red chilies
(Bedgi) – 2 to 3
Green chilies
– 2 to 3
Ginger – 2 inch
Tamarind –
as per taste
Coriander
leaves (optional) – 5 to 6 strand
Salt – as per taste
Method:
1. Heat
oil in a pan and slightly fry red chilies. (You can always fry some and keep)
2. Grate
half a coconut.
3. Add
all the ingredients in a blender.
4. Grind
to a smooth paste.
5. Serve
with dosa or idli.
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