Bachelor Coconut Chutney
This chutney's cooling, creamy texture provides a wonderful balance to the heat of many South Indian dishes, making it an essential component of a well-rounded meal. Whether you're a fan of spicy or mild, coconut chutney is a delicious and indispensable part of South Indian cuisine.
Equipment
- 1 Mixer Jar
- 1 Small Pan
- 1 Spatula
Ingredients
- Coconut Small Cubes - 20 pieces
- Roasted Gram - 1 - 2 tbsp
- Green Chillies - 4 nos.
- Garlic - 5 - 6 cloves
- Dry Chillies - 2 nos.
- Coconut Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Curry Leaves - 1 string
- Salt as required
- Water as requited
Instructions
- Here is a simple method to prepare coconut chutney.
- In a blender or mixer, add freshly cut coconut pieces, roasted chana dal / pottu kadalai, green chillies, garlic cloves.
- Blend the ingredients together for few seconds.
- Gradually add water to achieve the desired consistency. The chutney should be smooth and creamy.
- Add required amount of salt as required to the chutney once it is transfered to the bowl and mix well.
- For Tempering
- Take a small pan and preheat it.
- Heat 1 tbsp of coconut oil. Using coconut oil for tempering will give much more aroma to the chutney rather than using normal sunflower oil.
- Add mustard seeds and let them splutter.
- Then, add 1 string of curry leaves on to it.
- Add red chillies on top of it and fry for few minutes.
- Fry briefly and pour this tempering over the coconut chutney.
- Mix well and serve with dosa, idly, vada, pongal or any other dish of your choice.
- Enjoy your bachelor coconut chuney.
Notes
Pictorial Guidance:
Take a small pan and preheat it.
