Breakfast DishesUncategorized

Hotel Style Coconut Chutney Recipe

Coconut Chutney Is One Of The Best Accompaniment Used With Most Of The South Indian Dishes Like Idli, Udid/Medu Vada, Dosa, Uttapam, Masala Payasem, Batata Vada etc. This Chutney Is Made Up Of Grated Coconut Along With Spices and Tempering. Coconut Chutney Is Delicious and Palatable. Here I am Sharing Restaurant Style Recipe Of Coconut Chutney.

● Ingredients:

• 1 Fresh Coconut Roughly Chopped

• Grated Ginger 3 Teaspoons

• Green Chillies Chopped 5

• Roasted Chana Dal/Bengal Gram 3Tbsp

• Malai Curd/ Plain Yogurt

• Lemon Juice 3 Teaspoons

• Water As Required

• Salt To Taste

• Curry Leaves 10-15

● For Tempering:

• Cumin Seeds 3 Teaspoons

• Mustard Seeds 1.5 Teaspoon

• Curry Leaves 5-8

• Dry Red Chilli 1

• Oil As Needed

● Method:

• Roughly Chop The Coconut And Keep It Aside. Dray Roast The Chana Dal On a Pan & Keep It Aside.

• Wash and Rinse The Curry Leaves. Dry Them On a Kitchen Towel. Heat Oil in a Small Pan. Add The Curry Leaves and Fry Till They Become Crisp. Let The Curry Leaves-Oil Mixture Become Warm.

• Take Chopped Coconut In a Small Chutney Jar Of Food Processor Or Grinder. Grind It To a Paste And Tranfer To a Plate. Take Green Chillies, Roasted Chana Dal, Fried Curry Leaves and Ginger In The Chutney Jar Of Food Processor And Grind Them To Make a Smooth Powder.

• Take Crushed Coconut, Spices Powder Made Above, Malai Curd/Yogurt, Lemon Juice, Salt To Taste. Grind Them To a Medium Coarse Paste By Adding Water Up To Desired Consistensy Of The Chutney. Transfer To a Serving Bowl.

• Heat Oil In a Small Tempering Pan. Add Mustard Seeds, Cumin Seeds. When They Begins To Crackle, Add Curry Leaves, Red Chilly And Saute For – Seconds. Take Away Pan From Flame & Immediately Pour Tempering Over The Prepared Coconut Paste And Mix Well. Now Your Delicious Coconut Chutneey Is Ready. So Enjoy With Your Favourite Dish.

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