Coconut Chutney Recipe
Coconut chutney is served as a main accompaniment to Idli,
Dosa,
Poori,
Uttappa,
chapati and
also as a spread for vegetable sandwiches.
Be it a festival meal or an everyday snack, lunch, dinner, this Indian
chutney enhances the taste.
Generally green chilies and coriander leaves(cilantro) are used for this chutney which
gives it a lovely green color.
You can omit the cilantro and green chilies and add dry red chilies
to get a different color and taste.
How to make coconut chutney
Ingredients for chutney
Fresh coconut grated - 1 cup
Green chillies - 2 or more according to taste
Fresh Ginger - ½ inch piece
Salt - ½ teaspoon
Sugar - ¼ teaspoon
Lime juice - 1 teaspoon
Garlic(optional) - 2-3 pods
Preparation Method:
- Mix all the ingredients and grind together to paste(not too fine).
- Add a little water if needed.
For Seasoning
- Heat oil, add mustard seeds and cumin seeds. When they stop spluttring, add a pinch of asafetida.
- Add to chutney. Mix well.
Chutney is ready to serve and eat.
Tip : You can also add 2-3 garlic pods to the mix. It goes very well with Dosa and Uttapam.
You can also use it as a sandwich spread. Do not add water if you are using for sandwich.
This chutney is usually served with
Rava Idli ,
Uttappam
Dosa
Poori
Go to Chutney
page from Coconut Chutneypage
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