Coconut Chutney with Coconut Water
Description:
This South Indian coconut chutney is a quick and easy recipe that uses coconut water. The addition of tamarind and green chilies enhances the flavor, making it both tangy and spicy. The final tempering of mustard seeds, urad dal, curry leaves, and red chilies adds depth and richness to the chutney, taking its taste to the next level.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 1 cup dry coconut, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup roasted chana dal
- Coconut water, as needed
- Black salt or sendha salt, to taste
- 1 teaspoon coconut oil (for tempering)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon split urad dal
- 5 curry leaves
- 1 dried red chili
- 1 Kashmiri dry red chili
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Instructions:
- In a blender, combine dry coconut, green chilies, roasted chana dal, coconut water, and black salt. Blend until smooth to form a paste.
- Transfer the chutney into a bowl.
- For tempering, heat coconut oil in a small pan. Add mustard seeds and allow them to splutter for about 10 seconds.
- Add the split urad dal, curry leaves, and Kashmiri red chili to the pan. Cook for 1 minute, then turn off the heat.
- Pour the tempering over the chutney and mix well.
- Serve the coconut chutney with ghee-roasted dosa or keerai sambar for a delightful meal.
Enjoy this refreshing chutney with your favorite South Indian dishes!
