Coconut Chutney

Coconut have a lot of culinary uses. The white, fleshy part is used fresh or dried in cooking. It is frequently added to curries and other savory dishes. Coconut ground with spices is mixed in sambar and other lunch dishes for extra taste. It is rich in minerals, protein, vitamins, energy, fat and carbohydrates. Using this coconut we make simple, tasty Coconut Chutney. It is a main side dish served with idly, dosa and vadai.

Coconut Chutney

Ingredients Needed:

• Grated Coconut 1 cup
• Roasted gram 1/2 cup
• 2 Green chili and 1 dried chili
• Ginger as needed
• Garlic 2 to 3 pcs
• Curry leaves as needed
• Salt as needed
• Oil 1 tbsp
• Urad dal 1 tbsp
• Mustard seeds 1 tsp
• Asafoetida a pinch

Instruction:

1. Add Coconut, roasted grams, green chili, ginger, garlic and salt in mixer jar and make a fine paste. Also add some coriander leaves for flavor if needed and transfer to a bowl.
2. In tempering pan, add oil after oil get hot, add mustard seeds, urad dal and asafoetida. 
3. After mustard seeds get pop add, curry leaves and dried red chili and add, to the fine paste in a bowl and serve it. Curry leaves give a rich flavor to the chutney. 

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