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It is true that any South-Indian cuisine is incomplete without coconut chutney. Whether you are eating your favorite dosa, idli, vada or upma, unless you dunk it in the creamy coconut chutney before devouring it, you are completely missing out on the magic.
Coconut chutney not only goes well with the typical South-Indian fare but they can also be paired with various Indian foods like Bonda, onion pakoda, grilled fish, roasted vegetables, you can also use it as a dip for pita bread and many more. Besides being super delicious, coconut is known to contain potent minerals such as magnesium, calcium and potassium making it a superfood of sorts So, if you are looking for something to give your body an extra dose of immunity with a hint of deliciousness then coconut chutney is just perfect for you.
Ingredients:
½ a cup of fresh grated coconut
2 tbsp of roasted gram lentils
3 tbsp peanuts
2 nos green chili
1 inch ginger
1-2 cloves of garlic
½ tbsp cumin seeds
4-5 curry leaves
Salt to taste
¼ cup of water
Mustard oil
Red chili
Asafetida (hing)
Preparation coconut chutney:
- Blend coconut, roasted gram, peanuts, green chili, ginger, garlic, cumin seeds, salt and water together in a blender for a couple of minutes until it's smooth and keep it aside.
- Take a non-stick pan, heat the oil over a medium heat and add mustard seeds, red chili, hing and 2-3 curry leaves. Sauté the mixture for 2-3 minutes.
- After that, simmer the flame and add the coconut paste in the mixture. Then Sauté the assortment again for a couple of minutes.
Your creamy coconut chutney is ready. Munch away.
