Basics of Indian Cooking: Restaurant Style Ginger Coconut Chutney Recipe

Restaurant style ginger coconut chutney is normally served with masala dosa, rava idlis, upma and palav.  This dish is 100% Gluten free and Vegan.

Ingredients:
1 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 

Video Recipe is also posted on my Sunday Brunch Recipe Series🙏

Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and sputter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.

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Coconut Chutney Recipe 🙏 Ingredients: 1 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve. Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve. #vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 8:52pm PST