Spicy Coconut Chutney
As you all know, coconut chutney can be done in different varieties. Making some fine changes in the ingredients will help you to taste new varieties. This chutney can be served with idly and Dosa. It goes well as sandwich spread too! My sister taught me this recipe. In our family it is known as Tulasi chutney…my sister’s name is Tulasi. This chutney is a big treat for spicy lovers. I love it.
- Oil to sauté
- Salt as needed
- 1 teaspoon of mustard
- 1 Hand full of urad dal
- 1 teaspoon of jeera
- 4 small size tomatoes
- 1 small size onion
- 12 dry red chillies
- 1 cup of grated coconut
- Coriander leaves - 1 medium sized bunch
Garnishing - Curry leaves
- Roast a hand full of urad dal to golden brown by adding little amount of oil in a kadai and keep it aside.
- Now add the red chilies and sauté it.
- Make a cup of grated coconut.
- Now heat the kadai with 3 teaspoons of oil.
- Then add the finely chopped onions. Add a little amount of salt at this stage.
- Once it has turned into translucent add the tomatoes add sauté it for 2 min.
- Once it is cooked well, switch off the flame.
- Add the grated coconut and finely chopped coriander leaves. Sauté it well.
- Let it be cooked in the heat of the kadai.
- Allow it to cool.
- Check for the required salt.
- Grind the mixture.
- Now we need to make the tadka with mustard, urad dal, jeera and curry leaves.
Refreshing and yummy chutney is ready! Serve it with idly or dosa.
Tips / variations:
- We can add mint leaves also along with coriander leaves.
- Make sure the urad dal and chillies are not burnt while roasting it.
- Try grinding it roughly. It should not be too chunky or smooth to maintain the consistency of the dish.
- It can stay good for 2 or 3 days if refrigerated.
- Try to avoid finger touch.
- Coriander is a wonderful source of dietary fibre and contains vitamin K.
- Urad dal improves digestion.
- Coconut supports immune system health and reduces the risk of heart health and improves good cholesterol.