Coconut Chutney is a very popular South Indian dish, which is served with dosa, idli. There are so many varieties of coconut chutney and I go crazy looking at the recipes in the internet. There are chutneys with seasoning, without seasoning, plain ones, chutney with herbs etc. One recipe which I found interesting was in a video on youtube. I tried it within few days and we really liked it. Hence I thought of sharing the recipe. The recipe calls for chanadal which gives good flavor and provides thickness. The herbs also give wonderful flavor and color. Do try this version of coconut chutney and I am sure you will love it. I served it with Rava Idli.
- Grated Coconut, fresh/frozen - 1/2 cup
- Chanadal (split chickpeas)- 1 Tbsp
- Garlic pods - 2
- Ginger- 1/2 inch
- Green chilli - 2-3
- Cilantro (coriander leaves) - 1 Tbsp
- Mint (Pudina) - 1 Tbsp
- Tamarind - 1/2 tsp
- Oil - 1 tsp
- Salt- To taste
Wash green chilli, mint, cilantro and ginger. Give them a rough chop.
Heat oil in a pan. Add chanadal. Fry until it starts to change color slightly.
Then add green chilli, ginger, garlic. Fry for 15- 20 seconds. Then add grated coconut. Mix well and fry for a 1-2 minutes on a medium- low flame (don't brown the coconut).
Then turn off the heat and add mint, cilantro. Mix well.
Allow it to cool. Then transfer the mixture into a blender along with tamarind and salt.
Grind it along with little water to get a paste (don't grind it too fine).
Transfer it to a bowl. Adjust the consistency of the chutney using water. I kept it medium thick. Coconut Chutney is ready!!
Serve it with idli or dosa. Above measurement serves 3-4 people.