Coconut Chutney- Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast dishes like Idly,dosa,vada etc. Here I share two simple recipes – a classic coconut chutney recipe for breakfast, as well as coconut chutney for rice.
In Indian homes coconut is commonly used not only for god but also in cooking many dishes. In that coconut chutney is the most popular and liked by many. In my home mostly for breakfasts like idly, dosa, vada I prefer making this chutney. My most favourite chutney.
Now quickly let's checkout the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Green chillies - 10 to 15 medium spice
- Peanuts - 1/4th cup
- Tamarind - small lemon size
- Salt - 2tsp
- Coconut - 1/2 big size
- Oil - 2tsp
- Chanadal- 1tsp
- Uraddal - 1tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1/2tsp
- Curry leaves
Preparation
- Add oil into a pan and add green chillies by cutting them into half.
- Then add peanuts and let them fry
- 2min before you turn off the stove add tamarind, so that it becomes soft and will be easy to grind as well.
- Turn off the stove and let it cool for sometime
- Now add salt into mixi jar and add fried green chillies, peanuts, coconut pieces and grind to fine paste by adding water.
- Now for tampering add oil into heated pan
- Add chanadal, uraddal, mustard seeds, cumin seeds, curry leaves and fry
- Then add it into chutney and mix.
- Finally coconut chutney for breakfast is ready.
Now let us checkout the coconut chutney for rice. Difference between these two chutneys is that we prepare breakfast chutney with green chillies, and this chutney for rice is prepared with red chillies and some extra ingredients.
let's checkout the recipe
Ingredients Required
- Red chillies -10 (or you can take based on the spice taste)
- Tamarind - small lemon size
- Salt - 2tsp
- Coconut - 1/2 big size
- Oil - 2tsp
- Chanadal- 1tsp
- Uraddal - 1tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1/2tsp
- Garlic cloves - 4
- Curry leaves
Preparation
- Add oil into a pan and add red chillies and fry for 2mins
- Just 1/2min before you turn off the stove add tamarind, so that it becomes soft and will be easy to grind as well.
- Turn off the stove and let it cool for sometime
- Now add salt, cumin seeds, garlic cloves into mixi jar and add fried red chillies, coconut pieces and grind to fine paste(no water to be added)
- Now for tampering add oil into heated pan
- Add chanadal, uraddal, mustard seeds, curry leaves and fry
- Then add it into chutney and mix.
- Finally coconut chutney for rice is ready.
Yummy chutnied
ReplyDelete