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COCONUT DIP/CHUTNEY RECIPE



Simple, easy, gluten free and vegan recipe of Indian Dip (chutney). Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. 

COCONUT DIP/CHUTNEY RECIPE

INGREDIENTS

For grinding

½ cup tightly packed fresh grated coconut or ½ cup desiccated coconut
2 tablespoons roasted chana dal - optional
1 or 2 green chilies
½ inch ginger - optional, you can also add 1 to 2 small garlic cloves
Salt as per taste
3 to 4 tablespoons water or add as required - for grinding

For tempering

½ teaspoon mustard seeds
½ teaspoon urad dal (split & husked black gram)
½ teaspoon cumin seeds - optional
1 sprig of curry leaves or 9 to 10 curry leaves
1 pinch of asafoetida (hing)
1 dry red chili - broken and seeds removed
½ tablespoon oil - sesame or peanut or coconut or sunflower oil



COCONUT DIP/CHUTNEY RECIPE


PROCEDURE

  1. Grinding coconut chutney
  2. Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
  3. Then add 1 green chili (chopped) and ½ inch ginger (chopped).
  4. Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
  5. Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
  6. Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.
  7. Tempering for coconut chutney
  8. Heat oil in a small pan. Add the mustard seeds.
  9. When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
  10. Then add the curry leaves, red chili and asafoetida.
  11. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
  12. Switch off the flame and immediately pour the tempering on the chutney in the bowl.
  13. Mix the tempering mixture very well.
  14. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

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