Coconut chutney
🧾 Ingredients (serves 4)
For the chutney:
• 1 cup grated fresh coconut
• 2 tbsp roasted chana dal (dalia)
• 1–2 green chilies (adjust to taste)
• ½ inch ginger piece
• Salt to taste
• Water (as needed for grinding)
For tempering:
• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• 1 dried red chili
• A few curry leaves
• A pinch of hing (asafoetida)
Method
1. Grind the chutney
◦ Blend coconut, chana dal, green chilies, ginger, salt, and water to a smooth paste.
◦ Adjust consistency as needed.
2. Prepare tempering
◦ Heat oil in a small pan.
◦ Add mustard seeds, let them splutter.
◦ Add urad dal, red chili, curry leaves, and hing.
◦ Sauté until dal turns golden.
💡 Tips
• Use fresh coconut for best flavor and texture.
• Roasted chana dal adds body—don’t skip it.
• For extra tang, add a small piece of tamarind or a few drops of lemon juice.
• Tempering should be hot and aromatic—add it just before serving.
💡 Tips
• Use fresh coconut for best flavor and texture.
• Roasted chana dal adds body—don’t skip it.
• For extra tang, add a small piece of tamarind or a few drops of lemon juice.
• Tempering should be hot and aromatic—add it just before serving.
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