Coconut or Nariyal Chutney is a delicious vegan Indian dipping sauce made with coconut. This chutney is served as a side for Dosa and Idli mainly. It's quick and easy to make! Chutney is a sweet or savory condiment or accompaniment from India. Every home, state, region has a collection of chutney recipes that they swear by.
They are often served as a side with a meal to bring out the flavors and also to ensure a balanced meal.
Ingredients
To make a paste
2 cups grated coconut
1/3 cup roasted gram/daliya/puttu kadalai
5 green chillies
1 tbsp ginger paste
3/4 cup water or thin coconut milk
salt
For the tadka
1 tsp cooking oil
1 tsp mustard seeds
1/4 tsp hing
1 tbsp urad dal
1 tbsp chana dal
Garnish
2 tbsp cilantro
5 curry leaves
Method
To make a paste- Transfer grated coconut, puttu kadalai, green chillies, and ginger to a mixer grinder jar.
- Add water to grind to a smooth paste. Scrape the sides as you grind and add more water if needed.
- Consistency is a personal preference. Transfer to a bowl. Add salt.
For the tadka- In a tadka pan, add coconut oil, and temper mustard seeds. Once they crackle, add urad seeds, chana dal, and hing. Saute till the urad dal turns light golden.
- Pour this tempering over the chutney. Mix and keep it aside. Garnish it with torn curry leaves and chopped cilantro.
- Cover the chutney with a lid immediately after adding tempering over chutney. It gives an amazing smoky flavor to the chutney.