It is a delicious and flavorful condiment that is popular in South Indian cuisine. It is made with grated coconut and is typically served with idlis, dosas, or uttapams. Here is a recipe for coconut chutney:
Ingredients:
1 cup grated coconut
1/2 cup water
1 small green chili
1 garlic clove
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 tablespoons oil
Salt, to taste
Chopped cilantro, for garnish (optional)
Instructions:
In a blender, combine the grated coconut, water, green chili, and garlic. Blend until smooth.
In a small pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to splutter.
Add the ground coconut mixture to the pan and stir to combine.
Reduce the heat to low and simmer the chutney for 5-7 minutes, or until the flavors have melded together.
Add salt to taste and stir to combine.
Garnish with chopped cilantro, if desired, and serve hot with idlis, dosas, or uttapams. Enjoy!
Ingredients:
1 cup diced vegetables (such as potatoes, carrots, green beans, or peas)
1 cup water
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, finely diced
1 small tomato, finely diced
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, to taste
Chopped cilantro, for garnish
Instructions:
In a medium saucepan, bring the water to a boil. Add the diced vegetables and cook until tender, about 5-7 minutes.
In a separate pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to splutter.
Add the diced onion and tomato to the pan and cook until the onion is translucent, about 5 minutes.
Add the turmeric, red chili powder, coriander powder, and garam masala to the pan and stir to combine.
Add the cooked vegetables to the pan, along with the salt. Stir to combine.
Reduce the heat to low and simmer the curry for 5-7 minutes, or until the flavors have melded together.
Garnish with chopped cilantro and serve hot, with puttu. Enjoy!
