Coconut Chutney
A delectable accompaniment for Savory Crepes, Dosas, idlis, Upma, Polenta and more…
By Ashok Vasudevan
Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes
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INGREDIENTS:
-
1/2 cup grated coconut -
1/4 cup roasted split Chickpeas (Channa dal) -
1-2 medium-sized green chilies -
1/4 cup Yoghurt -
1/2 stalk of curry leaves (about 10-12 leaves) -
1 tablespoon coriander (Cilantro) -
2 teaspoons olive oil -
Salt -
1/2 teaspoon mustard seeds -
1 red chili (for decoration and garnish) -
1 pinch Hing (Asafoetida)
PREPARATION:
-
Lightly roast split chickpeas in a pan. You don’t need to add oil or butter. Grind to a fine powder in a blender. -
Add freshly grated coconut to the blender. If you buy frozen coconut, then take 1 cup of frozen grated coconut in a microwave-safe dish and zap for 30 seconds. This will soften the coconut and you may now transfer this to the blender. -
To this, add chilies, coriander and 1/2 cup of water. -
Grind all this together in the blender for about 30 seconds. Intermittently stir contents to ensure uniform blending. Grind again for about 30 seconds. Now add 1/2 cup yogurt in a blender and grind the mixture for about 15 seconds. Ensure the mixture is still thick, somewhat grainy, but not overly so. -
Set aside in a serving bowl. Add salt and lightly stir. -
Add olive oil in saucepan and place on medium heat. When the oil is hot add mustard seeds, red chili, and hing. In a few seconds, the mustard seeds will pop. Add curry leaves and turn off the stove. Add as a garnish on to the coconut chutney.
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