Coconut Chutney
A standard chutney recipe that you can put together in no time.
Equipment
- Food Processor/Mixer
Ingredients
- 1 cup Grated Coconut
- 1 ½ Tbsp Puffed Chana Dal
- 1 tsp Chilli Powder or 1 green chilli
- 1 tsp Salt
- 1 cup Water
Optional
- ¼ inch Piece of Ginger
Tadka
- 1 Tbsp Coconut Oil
- ½ tsp Mustard Seeds
- 1 Sprig Curry Leaves roughly chopped
- ½ tsp Split Urad Dal
Instructions
- Add the coconut, chana dal, green chilli/chilli powder and salt to a food processor along with ½ cup of water and mix for about 30 seconds.
- Add another ½ cup of water, or more, till you reach your desired consistency.
- Transfer to a bowl.
- Add the coconut oil to a small pan over medium heat.
- Once heated, add the mustard seeds and urad dal.
- Once the seeds start to pop, take the pan off the heat and add your curry leaves.
- Add the tempering to your chutney and mix well.
- Enjoy!
Notes
- You can process the chutney for longer if you're after a smoother texture. I prefer coarsely ground chutney so I find that 30 seconds works well.
- There's no real measurement for water, it's completely up to you!
- If you like crunchy curry leaves like I do, you can leave the curry leaves in the hot oil for about 30 seconds before you add the tempering to the chutney.