Coconut Chutney – Grandmother’s Recipe
About Coconut Chutney - Grandmother's Recipe
This recipe is one of the authentic, traditional and delicious recipes blended with all spices learnt from my grandmother and now it's time to share it with you all. It tastes good with dosas and idly. Hope you will enjoy it too
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 1/2 cup coconut (pieces)
- 1 tsp salt
- 1 tsp Turmeric Powder
- 1 Lemon (small, tamarind size)
- 1 coriander (small cup, chopped )
- 1 mint leaves (small cup)
- 4 Green Chillies
- 1 pinch asafoetida
- 1/2 onion (Chopped)
- 3 cloves garlic (Peeled)
- 3 tbsp oil
- 1 tbsp Urad dal
- 1 tbsp chana dal
- 1 tsp jeera
- 8 to 10 fenugreek seeds
- 1 tsp mustard seeds
Advertisement - continue reading below
Instructions
Mixing Process
- In a bowl add One and a half cup of coconut pieces
- Add one teaspoon of salt
- Add one teaspoon of turmeric powder
- Add a small cup of tamarind water
- Mix them well and keep it aside
Cooking Process
- Switch on the stove and keep it on medium flame
- Keep the Pan /Kadai
- Once the pan /kadai is heated, add three tablespoons of oil
- Add a pinch of hing
- Add One Tablespoon of Urad dal, One tablespoon of channa dal, One Teaspoon of Jeera and 8 to 10 methi seeds
- Fry until it turns golden brown
- Add 4 green chillies which are spilt into halves and 3 garlic cloves
- Add Chopped onion(Half Onion)
- Keep stirring for about two minutes
- Close the Lid for about two minutes
- After two minutes remove the lid and Add the coconut mixture
- Close the lid for Five minutes and keep stirring during intervals
- After five minutes remove the lid and Add a small cup of mint leaves, Add a small cup of coriander leaves
- Keep stirring until the mixture is slightly dry and Switch off the stove
Blending Process
- Once the mixture is cooled down, transfer it to a mixer jar.
- Keep adding little water and blend it into a medium-smooth paste ( refer to the video link uploaded)
Final Process
- Switch on the stove, keep it on medium flame
- Add three tablespoon of oil
- Once the oil is heated then add two red chillies, 4 to 5 curry leaves, half teaspoon of mustard seeds and jeera
- Fry for sometime and garnish the coconut chutney
- Coconut chutney is ready to serve with dosas and idlys
Recipe Video
Recipe Notes
- Wash and soak the tamarind for about 5 -10 minutes
- Taste the chutney and adjust the salt as per your preference
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 535kcal | Carbohydrates: 37g | Protein: 8g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 1484mg | Potassium: 443mg | Fiber: 15g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 46mg | Calcium: 84mg | Iron: 6mg
Related Posts You May Like
Visit Our Store
cooking sense
Articles: 253 Comments
Leave a Reply
You must be logged in to post a comment.
I’m thrilled to try this recipe!
Such a tasty dish! Thanks for the recipe.
What a delicious recipe! Thanks for posting.