Tuesday, 24 September 2013

Coconut Chutney

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. 

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

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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