Posted by Sneha on March 13, 2007
Coconut chutney needs no intro. Its a very common accompaniment for most south Indian breakfast and snack dishes. But, dont underestimate the power of the chutney. Without the famous chutney, the dish to whose side it takes the place, wouldnt be the same anymore! Here’s an age old recipe from my kitchen to yours! Oh! yeah! I do watch Paula Deen!!
Fresh grated coconut – 1 cup
Geen chillies – 6 to 7 (for spicy chutney)
Hurigadale/Dahlia – 2 tbsp
Ginger – 1/4 inch piece
Tamarind paste – 1/4 tsp
Coriander leaves – 1 tbsp
Curry leaves – 1 sprig
Salt to taste
Oil – 1/2 tsp
2 Red chillies
1. Heat half tsp oil, add green chillies and saute for a few seconds.
2. Add ginger, coriander and curry leaves and switch off heat.
(This is done just to take the raw smell out)
Add the above along with grated coconut and hurigadale/pottukadale/Dahlia, tamarind paste and salt and wet grind to desired consistency in grinder. (It is not very watery, but slightly thick like dosa or pancake consistency)
3. Take out, season and its ready to serve with any dish of choice.