coconut garlic chutney
Chutney made with coconut, garlic, green chilies and flavored more with tempering spices.
main ingredients for coconut chutney:
- tightly packed, fresh or frozen
roasted chana dal
(roasted bengal gram)
1 to 2
(hari mirch) - chopped
chopped coriander leaves
3 to 4
(lahsun) - chopped
water or as required
rock salt (edible and food grade)
or regular salt as required
for tempering (tadka or chaunk)
(husked black gram)
10 to 12
1 to 2
dry red chilies
(sookhi lal mirch) - kept whole or broken and deseeded
First grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.
Season the chutney with salt and keep aside.
In a small pan, heat oil on a low flame.
When the oil becomes hot, add the mustard seeds and urad dal.
Keep the flame low.
Let mustard seeds crackle and the urad dal get reddish brown.
They will take almost the same time to get cooked.
Then add the dry red chilies, curry leaves and asafoetida.
Stir and fry till the curry leaves become crisp and the red chilies change color.
Pour the hot tempering in the prepared chutney.
Stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.
full recipe -