Serve this rich and tangy chutney with your favorite South Indian snacks like idli, dosa, vada and mysore bonda.
By Dassana Amit
Coconut Garlic Chutney
- Total Time: 10 mins
- Yield: 2-3 1x
Description
Serve this rich and tangy chutney with your favorite South Indian snacks like idli, dosa, vada and mysore bonda.
Ingredients
Scale
main ingredients:
- ½ cup grated coconut, tightly packed, fresh or frozen
- 2 tbsp roasted chana dal
- 1 to 2 green chilies, chopped
- 1 tbsp chopped coriander leaves
- 3–4 garlic cloves, chopped
- ½ cup water or as required
- rock salt as required
for tempering/tadka/chaunk
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- a pinch of asafoetida
- 10–12 curry leaves
- 1–2 dry red chilies, kept whole or broken & deseeded
Instructions
- first grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.
- season the chutney with salt and keep aside.
- in a small pan, heat oil on a low flame.
- when the oil becomes hot, add the mustard seeds and urad dal.
- keep the flame low.
- let mustard seeds crackle and the urad dal get reddish brown.
- they will take almost the same time to get cooked.
- then add the dry red chilies, curry leaves and asafoetida.
- stir and fry till the curry leaves become crisp and the red chilies change color.
- pour the hot tempering in the prepared chutney.
- stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Condiment
