Hotel Style Coconut Chutney

Hotel Style Coconut Chutney

Ingredients

• Coconut - 1 cup, freshly grated
• Dalia - fistful, (roasted chickpeas/putnala pappu)
• Green Chilies - 2-3 (preferably light green variety)
• Ginger - 1/2" inch
• Garlic - 1 clove
• Salt to taste
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Curry leaves - a sprig
• Oil - 1 tsp

Method

1. Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and salt to a smooth paste adding very little water. Remove onto a serving bowl.
2. Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
3. Serve this hotel style coconut chutney along side idli or dosa.

Tips

• Garlic is optional.
• Fresh coconut is essential for the best flavor.
• Scrape out the outer brown layer of the coconut for a white colored coconut chutney.

Hotel style coconut chutney recipe – Subtly spiced and tempering with curry leaves gives the coconut chutney all the charm it needs to be your favorite side with dosa and idli.