This is the fifth variety of Coconut chutney that is being posted in this website. It is served with Dosa or Idli. Goes well with Neer Dosa and Appam too. My heartfelt thanks to my friend Madhavi Rao for sharing her recipe with me.
- 1/2 of a large coconut grated
- 2 green chillies
- 3 Byadgi chillies roasted in a little oil
- 1 inch piece of ginger
- 1 tsp Tamarind paste
For the tempering:
3 tsps coconut oil or oil of choice
1 tsp mustard
A large pinch of Hing/ asafoetida
2 sprigs curry leaves
Grind the coconut, green chillies, roasted red chillies, Tamarind, ginger and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat oil in a pan. Drop in the mustard and after it splutters add the Hing and curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.
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