Coconut chutney is served as a main accompaniment to Idli, Dosa, Poori, Uttappa, chapati and also as a spread for vegetable sandwiches.
Be it a festival meal or an everyday snack, lunch, dinner, this Indian chutney enhances the taste.
Generally green chilies and coriander leaves(cilantro) are used for this chutney which gives it a lovely green color.
INGREDIENTS:
1cup fresh grated coconut,
1-2 green chilies
1/2 cup coriander leaves,
salt and sugar,
2 tsp lemon juice
Method
Tip/Variation :
1. Add peanut powder, curry leaves, or cumin seeds while grinding.
2. Add tamarind or yogurt while grinding (skip lemon juice).
3. Add ginger or garlic.
4. Add one small onion.
5.Add 1-2 tsp of fried chana dal /fried dahalya (dalya - fried bengal gram /phutana) /fried urad dal to above chutney.
6 Add tempering with curry leaves,red chillies & mustard
Be it a festival meal or an everyday snack, lunch, dinner, this Indian chutney enhances the taste.
Generally green chilies and coriander leaves(cilantro) are used for this chutney which gives it a lovely green color.
You can omit the cilantro and green chilies and add dry red chilies to get a different color and taste.
INGREDIENTS:
1cup fresh grated coconut,
1-2 green chilies
1/2 cup coriander leaves,
salt and sugar,
2 tsp lemon juice
1. Grind together coconut, chilies, salt, sugar and coriander leaves.
2. Add lemon juice and serve with snacks like vadas, bhajis or even with chapati and rice.
2. Add lemon juice and serve with snacks like vadas, bhajis or even with chapati and rice.
1. Add peanut powder, curry leaves, or cumin seeds while grinding.
2. Add tamarind or yogurt while grinding (skip lemon juice).
3. Add ginger or garlic.
4. Add one small onion.
5.Add 1-2 tsp of fried chana dal /fried dahalya (dalya - fried bengal gram /phutana) /fried urad dal to above chutney.
6 Add tempering with curry leaves,red chillies & mustard
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