Thursday, April 5, 2012

Coconut Chutney

Serves 1 Big Cup

Coconut Chutney
Grated Fresh Coconut - 1 cup (Can add more to adjust)
Dalia Split / Kadle pappu / Chutney dal - 5 cups
Tamarind paste - 2tsp
Salt to taste
Coriander leaves - 20g
Green Chillies - 5 (Add more to adjust)
Mustard Tempering - 1tsp

In a blender add all the above except mustard tempering. Add little water and blend to a smooth paste. Add more water as per to your consistency. Lastly transfer to a bowl n top it with mustard tempering. The chutney is ready. Can be served with chapathis, Dosa, Idly, etc......

(Mustard Tempering - Heat 2tsp oil, add the mustard seeds, hing n curry leaves. Let them pop and the tempering is ready.)

The above mentioned is a basic coconut chutney. Listing below some variations, just add any one of them  along with the basic ingredients mentioned above -

1.Raw red onion - 20g
2.Fresh Mint / Dry Mint - 20g
3.Curry Leaves - 10g
4.Cucumber - 20g
5.Raw Mango - 20g
6.Ginger - 1 inch
7.Garlic - 1 pod
8.Roasted Peanuts - 15g

If you omit coconut completely, you will get a different taste. This variety is yummy with idilies.