Coconut Chutney

Chutney Recipes for Dosas idlis vadas Chillas and uttapams

Ingredients

100 g fresh coconut

5 green chillies

20 g peanuts

50 g onion, sliced

Small piece of ginger

A small piece of tamarind

Salt to taste

1 tsp oil

Method

Heat the oil in a pan and sauté the sliced onions until they turn lightly translucent.

Add the peanuts and stir-fry for 1–2 minutes.

Remove from the heat and allow the mixture to cool completely.

Transfer the sautéed onions and peanuts to a mixer jar.

Add the fresh coconut, green chillies, ginger, tamarind and salt.

Add a little water and grind to a smooth chutney. The consistency should be neither too thick nor too thin.

Transfer the chutney to a serving bowl.

Tempering

1 tsp oil

½ tsp mustard seeds

2 dried Kashmiri chillies, broken into pieces

A few curry leaves

Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the dried Kashmiri chillies and curry leaves and sauté for a few seconds. Pour the tempering over the chutney and serve.