Coconut Chutney: Companion of Dosa and Sambhar
Coconut chutney is a savory condiment that originated in India and can be made with many different ingredients. On this site, I have recipes for tomato, coriander, peanut, tamarind, and onion chutneys. These sauces enhance the flavors of various meals.
Coconut chutney is coconut meat that’s finely ground and combined with chilies. It’s usually served for breakfast or snack dishes. Depending on your preference, you can add green chilies or dry red chilies to the mixture and season it with salt.
Chilies and some spices are added to the chutney while cooking. More taste can be added with oil, mustard seeds, urad dal, curry leaves, and asafoetida.
For those who cannot find fresh coconut, you can replace it with frozen or unsweetened coconut flakes. When substituting one for the other, be sure to adjust measurements to that ingredient’s particular absorption rate. The recipe will work well with any of these.
Other additions can be made to the basic recipe, for example adding sesame seeds, red chilies, and tamarind. You can use the sauce with rice.
Coconut chutney is a condiment that can be added to many Indian dishes. Not only does it provide a tasty flavor, but it also looks great when paired with some Idli.Fabulous Nosh And Recipes
Coconut chutney can be served with a variety of dishes, including breakfast foods like idli, dosa, or vada. It can also serve as a sauce for South Indian snacks.
Ingredients for Coconut Chutney
- ½ cup freshly grated coconut
- 2 tablespoon roasted chana dal
- 1-2 chopped green chilis
- Salt (according to taste)
- ½ tablespoon of sesame oil
- ½ teaspoon of mustard seeds
- 3-4 tablespoons of water
- ½ teaspoon of urad dal
- ½ inch chopped ginger
- ½ teaspoon of cumin seeds
Methods For Making Chutney
- The freshly grated coconut can be placed in a chutney grinder jar or small grinder jar.
- Ginger and chili help to flavor the chutney.
- Add salt to taste and add water.
- Grind the chutney until it reaches a smooth consistency. If it’s still thick, add an extra tablespoon or two of water.
- Remove the chutney to an ovenproof dish.
Tempering of coconut chutney
- Heat oil in a pan. Add mustard seeds.
- When your mustard seeds begin to show some bubbles, add cumin seeds and urad dal. Fry until the urad dal gets golden and aromatic.
- You’ll need to add the curry leaves, red chili, and asafoetida.
- Fry curry leaves and chilies to make sure they don’t get burnt while they are cooking.
- Pour the tempered mixture over the chutney before it cools.
- Mix the tempering mixture very well.
- Experience how to enjoy this Indian condiment with idli, dosa, vada, Pongal, or pakoda.
If you don’t have any Dalia, you can use roasted peanuts, cashews, or almonds instead. Roasted chana dal thickens the chutney. For authentic south Indian chutney recipes, lemon juice or curd can be substituted for tamarind.
Substituting Garlic for Ginger, Include shallots and curry leaves when grinding To work with frozen shredded coconut, you can microwave it for a few seconds or add hot water while grinding.