Coconut Chutney
Fresh grated coconut blended with green chili, ginger, and a tart jolt of yogurt or tamarind, then electrified by a hot mustard-seed-and-curry-leaf tadka poured over the top. Cool, bright, and essential alongside dosa and idli.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine grated coconut, green chilies, ginger, yogurt (or tamarind), salt, and cold water in a blender. Blend on high for 60–90 seconds until completely smooth. Scrape down and blend again. Taste and adjust chili, salt, and sourness. The chutney should be thick enough to mound on a spoon but pourable.
Heat oil in a small pan over high heat until it shimmers. Add mustard seeds and immediately cover. When popping subsides (15–20 seconds), uncover and add curry leaves and dried red chili. Stand back — the leaves splatter. Stir 10 seconds until curry leaves are translucent and crisp. Pour the entire hot tadka directly over the coconut chutney.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.