This chutney goes well Idli, any kind of Dosae, Adai, and Pongal.
Coconut Chutney – Green
Ingredients
- Fresh grated coconut : ½ cup
- Green chillies : 5 – 6
- Coriander leaves : ½ cup
- Puttani (Dalia) : 2 tablespoons
- Tamarind paste : ½ teaspoon
- Mustard seeds (Rai, Sasve) : 1 teaspoon
- Asafoetida (Hing) : a pinch
- Vegetable Oil : 2 teaspoons
- Curry leaves : 5 – 8
- Salt to taste
Instructions
- Dry fry the puttani (dalia), green chillies and coriander leaves for a couple of minutes on medium heat.
- Add the fresh grated coconut, tamarind paste, salt and grind everything together to a fine paste.
- In a pan, heat 2 teaspoons of oil. Add mustard. After the mustard pops, add asafoetida and curry leaves.
- Pour the seasoning over the chutney.