Coconut chutney is a South Indian spicy side dish or condiment served for breakfast items like Idlis, dosas, pongal, and for snack items like vada, bajji and others.
Chutney in India has resemblance to relish from west! Funny isn’t it? In west, relish is used mostly in pouring consistency over a lot of dish including deserts.
According to wikipedia, The name “chutney” covers a wide variety of foodstuffs. The common element which makes them all “chutneys” is that they are added to meals to add flavour. There are many varieties of chutney.
This is one version of many of coconut chutney that I make at home-
Let’s see how to make simple coconut chutney
1/2 cup fresh coconut (grated or chopped into small pieces), you can use desicatted coconut if fresh ones are not available
1 tbspn of fried bengal gram dal
2-3 garlic pods, skin removed
3-4 green chillies, may vary based on the heat of the chilli variety used
Salt to taste
1-2 tbspn of water
1/2 tspn oil
1/4 tspn mustard seeds
1/4 tspn urad dal
5-6 curry leaves
Method of preparation:-
Put all the ingredients in a blender mentioned except for to temper items.
2. Grind it until smooth. Add more or less water while grinding depending on the consistency you want. If you add more water chutney will turn very liquid.
3. In a deep bottomed pan, add oil, to hot oil, add mustard seeds, while they crackle, add urad dhal, curry leaves and fry for 10 seconds.
4. Add the tempering to the chutney.
5. Relish spicy chutney as side dish for idli, dosa, pongal or any other fried snacks.