Coconut Chutney
Traditional South-Indian Chutney is the perfect accompaniment to idli, dosa & vadas! Easy to make at home, you can customize it to your preference.
Ingredients
- 1.5 cups grated coconut 190 grams, use fresh coconut
- 1-2 green chilies roughly chopped, adjust to taste
- 1 inch ginger roughly chopped
- 1/2 teaspoon salt or to taste
- 3/4 - 1 cup water 6 oz - 8 oz, as needed
Tempering
- 1 tablespoon oil 15 ml, I used avocado oil
- 1/2 teaspoon mustard seeds
- hing generous pinch, also known as asafoetida
- 1/2 teaspoon urad dal
- 2 dried red chilies broken
- 10-12 curry leaves
Instructions
- To a blender add coconut, green chilies, ginger, salt and water.
- Grind to a smooth paste. Transfer chutney to a large bowl.
- For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
- Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
- Pour tempering over the bowl of chutney, stir and and serve.
Nutrition
Calories: 59kcalCarbohydrates: 2gFat: 5gSaturated Fat: 3gSodium: 133mgPotassium: 42mgFiber: 1gVitamin A: 65IUVitamin C: 21mgCalcium: 6mgIron: 0.3mg