COCONUT CHUTNEY – HOTEL STYLE
Servings
4serving
Servings
4serving
Ingredients
For Tempering:
Instructions
  1. Transfer all the ingredients for the chutney (other than the ones mentioned in the tempering) in a blender ,wet grind to smooth consistency..
  2. Heat oil in a small pan. Add the mustard seeds. When they splutter,urad dal & chana dal. Fry till the dal becomes brown.
  3. Then add the curry leaves, red chili and asafoetida. Fry for a minute. Immediately pour the tempering on the coconut chutney. Chutney is ready to be served.Best accompaniment with Dosa,Paniyaram,adai and idly.
  4. Above is the Bangalore/ Mysore/ Tamilnadu / Andra version of the coconut chutney. Mangalore/ Kerala version of Coconut chutney is a little different – will post that version soon .
Recipe Notes
  • An important note to be made here is the coconut. Use freshly grated coconut – frozen is ok- but fresh ones make such a huge difference.
  • In the above recipe, i have used coriander leaves for flavoring. You can change the taste of the chutney by changing the flavoring ingredient. You can add ginger / garlic / anything you like. Even plain chutney minus the flavoring ingredient tastes good. Experiment this and share with me .

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