Resturant style coconut chutney is perfect when served with idly, dosas or kara pongal. Its 100% vegan and gluten free.
Ingredients for Coconut Chutney:
1/2 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram
2 Pods Garlic
3 Green Chilies
2 Sprigs Curry Leaves
1/4 Tsp Tamarind Pulp
1 Tbsp Mustard
1/4 Tsp Asafoetida
Salt as per taste
1 Tbsp Oil
Recipe Video is also posted on my Sunday Brunch Recipe Series 🙏
Method to Prepare Coconut Chutney:
Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.
In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.
Add a splash of water and grind the coconut to smooth consistency.
Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute.
Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve.
We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.
During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal or Dosa 😊
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