Restaurant style coconut chutney

Don’t you just love the tri color chutney combo that they serve with south Indian tiffin items in most Indian restaurants? Among all the chutneys served, coconut chutney is always given in generous quantities. Have you wondered why? I don’t know the answer myself. If you do, please do let me know. My best guess is that coconut is available in plenty in India and its super yummy. The original recipe is from here. The recipe calls for ginger and garlic which is unusual in a coconut chutney, but it does make a difference and gives you the restaurant flavor.

 

Ingredients

1 cup grated coconut

1/4 cup roasted Bengal gram

2 green chillies

1/2 inch piece ginger

1 clove garlic

Salt

Tempering/Tadka

1/2 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon broken urad dal

few curry leaves

Method

1. Grind coconut, green chillies, ginger, garlic and salt into a smooth paste by adding little water.

2. Heat oil in a pan and once oil is hot add ingredients listed under tempering/tadka.

3. Pour the tempering/tadka over the chutney.

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3 thoughts on “Restaurant style coconut chutney

  1. Pingback: Vegan Gluten-Free Savory Aebleskiver | Eat,live,burp

  2. Pingback: Tuesday “Samaithu Paar” Series- Ven Pongal | Eat,live,burp

  3. Pingback: Tuesday “Samaithu Paar” Series- Black Gram Lentil Fritters/Medhu Vada | Eat,live,burp

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