I know everyone knows how to make coconut chutney, but then every-time I eat it at someone's house it tastes different. I love the subtle difference that everyone's cooking has that makes this experience so unique and yummy. This is my Mom's time tested method of making chutney. Sometimes when I am health conscious, I skip the coconut from the chutney. Though it still tastes good, its heavenly with the coconut only.Though I love this chutney, it is made sparingly in my place. Do you see the picture in the side, well look at the proportion of the chutney to the upma.The whole bowl was cleaned out by my hubby and me in one sitting. So I prefer to make the coconut chutney only when we have guests over.
And Happy Holi everyone!
Ingredients
1 cup frozen coconut flakes
2 small green chillies - chopped
1 teaspoon ginger - grated
1/4 cup channa dal
salt to taste
1/2 teaspoon mustard seeds
1/2 teaspoon channa dal
1-2 green chillies
2 to 3 curry leaves
1 teaspoon oil
How To
Roast the channa dal in a dry pan on slow fire until it turns slightly brown.
Soak the dal in water for 2 hrs.
Put the coconut, green chillies, ginger, roasted channa dal and salt in a blender with a little water and grind to make a coarse paste. Keep aside.
Take a pan and heat the oil.
Add the mustard seeds, channa dal, green chili and curry leaves and stir until the mustard seeds splutter. Pour this tempering over the chutney and enjoy.
