Coconut Chutney Recipe | Recipe Cart

Name: Coconut Chutney Recipe | Recipe Cart
Total time: 15 min
Ingredients: ½ cup fresh grated coconut ((tightly packed) or ½ cup desiccated coconut); 2 tablespoons roasted chana dal (- optional); 1 or 2 green chilies (or ½ teaspoon chopped green chillies or serrano or anaheim pepper ); ½ inch ginger (- optional, you can also add 1 to 2 small garlic cloves); salt (as per taste); 3 to 4 tablespoons water (or add as required - for grinding ); ½ teaspoon mustard seeds; ½ teaspoon urad dal ((split and husked black gram)); ½ teaspoon cumin seeds (- optional); 9 to 10 curry leaves (or 1 sprig of curry leaves); 1 pinch asafoetida ((hing)); 1 dry red chili (- broken and seeds removed); ½ tablespoon oil (- sesame or peanut or coconut or sunflower oil or any neutral oil)

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Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go

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Ingredients

½ cup fresh grated coconut ((tightly packed) or ½ cup desiccated coconut)
2 tablespoons roasted chana dal (- optional)
1 or 2 green chilies (or ½ teaspoon chopped green chillies or serrano or anaheim pepper )
½ inch ginger (- optional, you can also add 1 to 2 small garlic cloves)
salt (as per taste)
3 to 4 tablespoons water (or add as required - for grinding )
½ teaspoon mustard seeds
½ teaspoon urad dal ((split and husked black gram))
½ teaspoon cumin seeds (- optional)
9 to 10 curry leaves (or 1 sprig of curry leaves)
1 pinch asafoetida ((hing))
1 dry red chili (- broken and seeds removed)
½ tablespoon oil (- sesame or peanut or coconut or sunflower oil or any neutral oil)