Coconut Chutney ( Party Cooking)

by Tarla Dalal

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Coconut chutney, is the most popular chutney in south indain cyisine. . . It is the most common accompaniment with idlis, uttapas, dosas, etc. . . . Easy and quick to make. . .

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Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 cup
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Ingredients

1 cup grated coconut
1/4 cup roughly chopped coriander (dhania)
3 tbsp roasted chana dal (daria)
2 green chillies , roughly chopped
8 curry leaves (kadi patta)
salt to taste
1 tbsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces

Method

Combine the coconut, coriander, split gram dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
Transfer the chutney to a bowl and keep aside.
Heat oil in a small kadhai, add the split black lentils, mustard seeds and sauté on a medium flame for a few seconds.
When the seeds crackle add the asafoetida, remaining 4 curry leaves, kashmiri chillies, mix well and sauté on a medium flame for 1 minute.
Pour on the prepared coconut chutney and mix well.
Refrigerate and use as required.

RECIPE SOURCE : Entertaining (Formerly known as Party Cooking)