Coconut chutney, which is very mild and tasty has always been part of my diet all the time since my childhood. I would always end up eating coconut chutney with everything, I would mix it with all my food and invent my own dishes 🙂 I would say I was smitten by this chutney. My mom who is an excellent cook, would make me this chutney every time with freshly grated coconut and temper it with coconut oil, it smells and tastes divine. But now I do not get fresh coconuts so I end up using frozen grated coconuts which is not bad either! Coconuts contain a good amount of fiber, vitamins and are also rich in anti oxidants. So try to add them to your food where ever possible. This chutney is one simple way of incorporating coconut into your diet:
Grated Coconut – 1/2 cup(Fresh or Frozen)
Channa Dalia – 2 tbsp
Green Chilly – 2 ( As per taste)
Salt – To taste
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad Dhal – 1/2 tsp
Hing – 1/4 tsp
- Add the coconut, channa dalia, green chillies and salt to a blender and by adding little water, make them into a fine paste.
- Temper this chutney by heating oil in a small kadai and add mustard seeds, urad dhal and hing powder to it. Once the mustard seeds splutter, add urad dhal and a pinch of hing to it and pour it over the coconut chutney.
- Coconut chutney can be served on the side with any variety of Idli, Dosa or Vada.
- Use coconut or sesame oil for tempering as it imparts nice flavor and aroma to the chutney.
- Curry leaves can also be added in the tempering.
- Ginger or garlic can also be added while grinding the coconut, this gives a variation to the regular chutney.