Preparation Time : 10 mins | Cooking Time : Nil |Serves: 2-4
Coconut |Thengai (scrapped) 3/4 cup
Pottukadalai | chutney dal| roasted gram 1 tblsp
Green chili 1-2
Shallot | small onion 1 (optional)
Oil 1/2 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Salt as needed
- Always use fresh coconut for best results. Break the coconut and take out the white portion. The bottom portion of the coconut can be used in curries or thogayals.
- In a mixie, add the coconut, pottukadalai, green chili and the shallot(if adding). Add salt.
- Grind this into a fine paste. Add little water while grinding.
- Add oil in a pan and temper with mustard seeds and curry leaves. Pour it over the chutney and mix it well.
- Coconut chutney is ready to serve.
- If you want to keep this as getti chutney(thick chutney) do not add much water.
- I personally love more thengai and less of roasted gram. If needed you can 1 more tblsp of chutney dal to this while grinding.
- Green chili can be added according to your taste and preferences.
- You can either add a small piece of ginger or garlic to enhance the taste.
- Finely chopped shallots(small onion) can be added while tempering the mustard seeds. In that case omit the addition of shallot while gridning.
- My daughter loves the addition of handful of coriander leaves in the coconut chutney.
- If using for packing add a small piece of tamarind.