Chilies are used to add heat & spice to the coconut chutney. Check the taste and at this step, you can add more salt if needed. Advertisement. Mix the tempering mixture very well with the coconut chutney. Dry them on a kitchen towel. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice. You can add as many or as little according to your taste. Just add water, mix and it's ready to eat!. 1. All the best to you my dear, Hello Dr. Maya I also have the pictures showing the dals. If using lemon juice, add it towards the end. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Once the urad dal begins to turn to a golden color, then add 1 dry red chilli (broken and seeds removed), 9 to 10 curry leaves and a pinch of asafoetida (hing). This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. Then pour water as needed if you want to make a wet chutney. Add an additional 1/4 teaspoon of red chilies to increase the heat. 5. Now you can consume this chutney as is or go ahead and give it a tadka/tempering. 9. Coconut chutney is a South Indian chutney-side-dish and condiment, a common in South Indian states. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice. Tip to make the chutney smooth you need a heavy duty blender otherwise soak the roasted red chilies for some time in water before blending. Welcome to Dassana's Veg Recipes. you have easy to follow & delicious recipes. Keep the flame to a low. I’m going to try the coconut chutney tonight to serve with Pav Bhaji Dosa! Variations of Coconut Chutney. I have been trying to get the perfect coconut chutney and after following so many different recipes finally I got the perfect one. Hope you enjoy it. Chilies lend a bit of heat and spice in the chutney. It is best to consume coconut chutney with in few hours of preparing. This post was first published in April 2015. For tadka, heat oil in a tadka pan and once its hot add mustard seeds. Roasted chickpeas, coconut, green chili pepper and salt. Pinterest Soon the leaves will turn crisp, then turn off and add 1 pinch of hing. In fact my mom-in-law who is actually a Punjabi, loves South Indian food, especially masala dosa, idli, sambar and rasam. Basic Coconut Chutney (Thengai chutney): A traditional South Indian chutney made with freshly shredded coconut. Hi Sheetal, Please do not copy. Heat a pan with 1 teaspoon oil. When the urad dal turns golden, add curry leaves and hing. 1: First heat 2 teaspoons oil (sunflower or coconut oil). This mango coconut chutney is great to enjoy with any paratha, roti, snacks or breakfasts. Pour ¼ cup water and blend adding more water to bring it to a consistency. Coconut chutney ingredients Testers notes. There are so many different variations to South Indian Coconut Chutney Recipes.However, this basic Tamil-Style Coconut Chutney that’s my easiest chutney recipe for idli or dosa. Check the full recipe post of mango chutney here. Add half tsp cumin and 3 to 4 garlic cloves. Onion: You can use a shallot (about 1/2 should do). Cool all of these and add to a blender along with rest of the ingredients (excluding tempering ingredients). If you don’t have these then you can add the same amount of roasted peanuts. or little tamarind soaked in hot water (optional). You can also use sunflower oil or peanut oil or coconut oil or any neutral flavored oil. Ginger can be skipped. Blend them together with half inch ginger, salt, half cup grated coconut, 3 tbsp water & half cup cubed raw mango. Thank you so much for the lovely recipes. You can find 7 more variations below. Remove the coconut chutney with a spoon or spatula in a heat proof bowl like a steel bowl or a pyrex bowl or a glass bowl. Wow!!!! Even garlic or ginger can be added. For best results follow the step-by-step photos above the recipe card. You can add less salt first. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches. Do try out these 8 different kinds of coconut chutney recipes for your breakfasts like Idli, Crispy dosa,Medu Vada, Ven Pongal, Fluffy crisp Uthappam, If you are new to South Indian foods, then read on to know. Pour 1 teaspoon oil to a pan. Chutney … Roasted Chana Dal: Roasted chana dal are husked split black chickpeas which are roasted.