South Indian Hotel Style Best Coconut Chutney Recipe | Nariyal Ki Chatni Ki Recipe
Coconut chutney that goes best with Dosa, Idli and Vada
Ingredients
CHUTNEY
- 1 cup fresh Coconut / Nariyal
- Salt to taste
- 1 tsp Chilli paste or 2-3 Chillies / Hari mirch
- 2 tsp Tamarind pulp / Imli
- 1 inch Ginger / Adrakh
TEMPER
- 1 tbsp Oil / Tel
- 1/4 tsp Asafoetida / Hing
- 1/2 tsp split brown Chickpeas / Chana dal
- 1/2 tsp Split Black Gram / Urad Dal
- 1 tsp Mustard / Rai
- 7-8 Curry leaves / Kadi patta
- 3 Dry red chillies / Sukhi mirch
- Water / Pani
Instructions
- Break and remove the brown skin of coconut then cut it into small pieces.
- Add it to the mixer grinder along with salt, chilli paste or chillies, tamarind paste, ginger pieces and some water.
- Grind it into a fine paste then take it out into a bowl.
- For the temper heat oil and then keeping it over a low add asafoetida, split black gram, split brown chickpea, mustard seeds, Curry leaves and dried red chilli.
- Let the whole spices crackle over low for few seconds and then immediately add this temper over the Chutney.
- Give a lite stir and it’s ready to be enjoyed with Dosa Idli or Vada.