Coconut Chutney

Coconut Chutney Recipe

Prep time: 10 min
Cook time: 1 min
Yield: 4
Main Ingredients: coconut
Ingredients

Coconut - 1 cup, freshly grated
Dalia - fistful, (roasted chickpeas/putnala pappu)
Green Chilies - 2-3 (preferably light green variety)
Ginger - 1/2" inch
Garlic - 1 clove
Salt to taste
Tempering/Poppu/Tadka:
Mustard seeds - 1/2 tsp
Curry leaves - a sprig
Oil - 1 tsp
Method

Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and salt to a smooth paste adding very little water. Remove onto a serving bowl.
Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
Serve this hotel style coconut chutney along side idli or dosa.
Tips

Garlic is optional.
Fresh coconut is essential for the best flavor.
Scrape out the outer brown layer of the coconut for a white colored coconut chutney.