Coconut Chutney

I had posted a recipe earlier for coconut chutney which is served with breakfast items.This recipe is for coconut chutney served with rice.This is flavored with coriander and red chili and is a wonderful accompaniment to rice.

Preparation time:20 minutes

2 cups fresh coconut pieces
1/2 teaspoon cumin seeds
1 1/2 teaspoon urad dal
1 tablespoon chana dal
1 teaspoon coriander seeds
1/4 cup peanuts
6-8 dry red chillis
6-8 green chili
1 1/2 teaspoon tamarind paste
2 teaspoons oil
salt to taste
1 teaspoon mustard seeds
1 springs curry leaves

1.Heat a pan and add cumin, red chillies, 1/2 teaspoon urad dal, chana dal, coriander seeds and peanuts and dry roast them until they turn golden brown and turn off the stove and let cool.

2.Grind the roasted ingredients to a powder, then add tamarind,green chili and salt and pulse once more.Add in the coconut and pulse a couple of times just until combined. The mixture should be coarse.

3.Heat 2 teaspoons oil in a pan, add mustard seeds and let splutter then add black gram and let brown lightly and then add curry leaves and let splutter. Transfer the seasoning to the ground coconut and combine.

Coconut can be toasted for added flavor.

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