Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup fresh coriander leaves
- 2 green chillies
- 1/2 inch ginger
- 1/2 tsp salt
- 1/4 cup water
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1 dried red chilli
- A few curry leaves
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, add grated coconut, fresh coriander leaves, green chillies, ginger, and salt.
2. Add water and blend until smooth.
3. Heat oil in a small pan and add mustard seeds.
4. Once the mustard seeds start to splutter, add urad dal, chana dal, dried red chilli, and curry leaves.
5. Fry until the dals turn golden brown.
6. Pour the tempering over the chutney and mix well.
7. Serve the coconut chutney with coriander as a side dish with dosa, idli, or vada.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 85 kcal
- Fat: 7 g
- Carbohydrates: 5 g
- Protein: 1 g
- Fiber: 2 g
Substitutions for ingredients:
- Fresh coriander leaves can be substituted with mint leaves or curry leaves.
- Green chillies can be substituted with red chillies or jalapenos.
- Urad dal and chana dal can be substituted with any other lentils.
Variations:
- Add roasted peanuts or cashews for a nutty flavor.
- Add a pinch of sugar for a sweet and tangy taste.
- Add roasted cumin seeds for an earthy flavor.
Tips and tricks:
- Use fresh coconut for best results.
- Adjust the amount of green chillies according to your taste.
- Add water in small quantities to get the desired consistency.
Storage instructions:
- Store the coconut chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chutney in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the coconut chutney in a small bowl or on a plate.
Garnishes:
- Garnish with fresh coriander leaves or grated coconut.
Pairings:
- Serve with dosa, idli, or vada.
Suggested side dishes:
- Sambar, rasam, or any other South Indian curry.
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too thin, add more coconut or coriander leaves.
Food safety advice:
- Use fresh ingredients and store the chutney in the refrigerator.
Food history:
- Coconut chutney is a popular South Indian condiment that is served with dosa, idli, or vada.
Flavor profiles:
- The coconut chutney has a creamy and nutty flavor with a hint of spice from the green chillies.
Serving suggestions:
- Serve the coconut chutney with coriander as a side dish with any South Indian meal.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Creamy, Tangy, Spicy, Coconutty, Coriander, Coriander-Y