Here is the coconut chutney as promised. It is a perfect chutney for all the South Indian food lovers.
A. For Coconut Chutney
½ fresh coconut, grated
2 green chillies, roughly chopped
2 tbsp roasted chana
Salt to taste
¼ cup water
B. For Tempering
1 tbsp olive oil
¼ tsp mustard seeds/rai
6-7 curry leaves
1. Put fresh coconut, green chillies, roasted chana, salt to tast & water to a grinder and grind into a smooth paste. If the chutney looks thick, then you can add 1-2 tbsp of more water.
2. For tempering, in a tempering pan, heat oil. Then add mustard seeds. Once they start to splutter, add curry leaves and sauté for few seconds. Turn off the flame and put this tempering over coconut chutney.
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