Coconut chutney is a perfect accompaniment with idlis, dosas, upmas and many other South Indian dishes. I don’t think there is any South Indian household that misses chutney even a day. To make chutney all you have to do is blend some fresh grated coconut with ginger, chillies and onion and add tempered mustard to it. Some variations of chutney can be obtained by adding roasted dals, tamarind paste, curry leaves, cumin etc. You can refrigerate chutneys and use it up to 3 days but they always taste best when freshly prepared.
Here is a simple chutney preparation…..
Ingredients
- 1 cup fresh coconut, grated
- 1 tsp. Ginger, grated
- 2 Green chillies, chopped
- 1 shallot
- 1 sprig curry leaves
- 1/2 cup Water
- Salt, to taste
For tempering
- 1/2 tsp. Mustard seeds
- 1 tsp. chopped shallots
- 1 sprig Curry leaves
- 1-2 dry Red Chillies
- 1 tsp. Oil
Method
- To a blender/ mixer, first add grated coconut, ginger, shallots, curry leaves, green chillies, water and salt.
- Grind the above mix to form a fine paste.
- In a dry pan or kadai, pour some oil.
- Add mustard seeds to it.
- Once the mustard seeds splutter, add the rest of the ingredients mentioned in the tempering section.
- Saute the mix. Add the blended mix to it and warm the mix (Note: Do not heat it)
- Adjust the salt to your taste.
- Serve warm with your favourite idlis, dosas or any upma.
