Coconut Chutney – White

This chutney goes well with idli and dosa.

 

Coconut Chutney – White

Recipe by Shanta Rao
Servings

10

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • Fresh grated coconut : ½ cup

  • Green chillies : 5 – 6

  • Putani (Dalia) : 2 tablespoons

  • Tamarind paste : ½ teaspoon

  • Mustard seeds (Rai, Sasve) : 1 teaspoon

  • Asafoetida (Hing) : ¼ teaspoon

  • Vegetable Oil : 4 teaspoons

  • Curry leaves : 5 – 8

  • Salt to taste

Directions

  • Dry fry the puttani (dalia), and green chillies for a couple of minutes on medium heat.
  • Add the fresh grated coconut, salt, tamarind paste, and grind everything together to a smooth paste.
  • In a pan, heat 2 tablespoons of oil. Add mustard.
    After the mustard pops, add asafoetida and curry leaves.
  • Pour the seasoning over the chutney.