Coconut Chutney (Red)

Chutneys are used with idlis, dosas, vadas, bhakris and rotis and can also be used as an accompaniment to the main meal. There are many different varieties of chutneys that can be made.

This particular red coconut chutney is pretty standard and is made at our house very often.

Chutney for idli, vadas or dosas

Recipe

Ingredients:

1 cup fresh grated coconut

2 Roasted red bedgi chillies

1 green chilli

1 teaspoon coriander seeds

1/2 tsp tamarind pulp

Salt to taste

For seasoning:

1 tsp oil

1 tsp mustard seeds

6 - 8 curry leaves

pinch of hing/asafoetida

Steps:

Grind all ingredients except the seasoning ingredients into a smooth paste, using little water and add the salt to taste.

Season the chutney with mustard seeds, curry leaves and hing.

Many Variations of coconut chutney can be made with dosas and idli.

• Add a 1 inch piece of ginger, skinned and chopped while grinding to make ginger / alle chutney

• Add 1 tsp or coriander seeds while grinding for another flavor. (This chutney I usually make as an accompaniment with masala dosa

• Add 1/2 tsp of hing (asafoetida) roasted in little oil and grind with the grated coconut for hinga chutney

• Add 1/2 tsp of hing and 2 -3 green chillies roasted in little oil for tarni mirsaang (green chilli) and hing chutney

• You can add a sprig or two of cilantro or mint leaves for yet another flavor for your chutney

Notes:

Please make sure to grind the chutney with warm or hot water if the coconut is cold from the fridge, or from the freezer. This prevents the chutney from getting foamy and creamy. (This information specially added for a dear young friend who was worried there was something wrong with her chutney. She thought I should add this tip to help others like her)

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