Coconut Chutney originates in the Indian Subcontinent and is a Southern Indian chutney-side-dish and condiment made from fresh coconut mixed with other ingredients like coriander leaves, green chillies, lentils, etc. It is commonly served with dosa, idli and vada.
This recipe is inspired by my husband’s aunt’s recipe, thus the name ‘Aunty Shyla’s Green Coconut Chutney’. She lives in Chennai, India and is an absolute legend when it comes to her food and the variety of dishes she makes. A big reason I love visiting! Slowly but steadily I am on a mission to get all of our family’s recipes and hopefully I will share them all here at some point ;)
Youtube: MyFoodChic
Facebook: @MyFoodyChic
Instagram: @MyFoodyChic
Twitter: @MyFoodyChic
Ingredients:
Main:
2 cups coconut, shredded
1 sprig of curry leaves
1 tbsp toor dhal, toasted
15 small onions (shallot or sambar onions)
12 small green chillies
1 & ½ cups water
Tempering:
1 tbs coconut oil
4 small onions (shallot or sambar onions), sliced
1 sprig of curry leaves
3 dried red chillies
1 tsp mustard seeds
Method:
In a mixer or food processor, grind all the main ingredients together and leave aside.
The thickness of this mixture depends on you. If you like a thicker consistency add less water.
If you want it to be more 'liquidy' as I like to call it ;),
keep adding water and grinding until it reaches the perfect consistency.
After the coconut mixture is done and left aside to rest, it's time to make the 'tadka'.
Heat the oil in a pan, add all the ingredients listed under 'tempering' and sauté for about 2 minutes.
Now pour this sizzling, heavenly smelling tadka straight into the coconut mixture and stir well.
Goes well with dosa, idli and vadas. I've even served a more watery version of this dish with breakfast upma. Yum!
XOXO, Jovanka
Comments
Post a Comment