Coconut Chutney – 3 ways to make chutney.
Coconut chutney is a Kerala Style chutney side-dish and sauce, made with coconut ground with green chilies, tamarind, salt, coriander, and water. The coconut chutney is tempered with red chilies, curry leaves, and mustard seeds. Moreover, served with dosas, idli, bajji, bonda, and vada. In Karnataka, coconut chutney is also served with famous rice dishes such as pulao, puliyogare, tomato bath, vangi bath, etc.
THREE WAYS TO PREPARE CHUTNEY-
To start, add coconut, green chilies, roasted chana Dal, ginger, into a blender. Add enough water and grind to a fine paste.
For temper, add oil to a pan. Once the oil heats up, add mustard and curry leaves saute them for few seconds until aromatic. Then, add urad dal and chana dal and fry until it picks up golden color, do not burn. Finally, pour the tempering over the white chutney.
Green Coconut Chutney :
To a blender, add ginger, green chili, curry leaf, roasted channa dal, tamarind, salt. Pour some water, grind it into a smooth chutney and transfer it into a bowl.
To give a temper, firstly, Pour little oil into a pan. Once the oil heats up, add mustard and wait to pop them. Then, add urad dal, chana dal, and fry until it picks up golden color. Add curry leaves, fry for another few seconds. Finally, pour the tempering over the green chutney. You can also add curry leaves along with mustard seeds.
Red Coconut Chutney :
To begin, take ⅓ cup tightly packed grated coconut, ½ tbsp chopped shallots, 2 to 3 dry red chilies (halved or broken or chopped & deseeded), and ½ inch chopped ginger into a blender with water and grind to a fine paste. Transfer the chutney to a bowl.
For tadka, first, heat oil in a pan, add mustard, add urad dal, curry leaves, chana dal, and fry until it picks up golden color, do not burn. Pour the tempering over the red coconut chutney and serve with your favorite breakfast or meal.