Chutney is a condiment or sauce originated from India and there are endless varieties in which they are prepared. Tomato, mint, raisins, coconut, onion, roasted gram are some of the chutneys that I usually make and there are many many more. I guess you could classify chutney as a dipping sauce as well.
As there are a variety of chutneys available, I thought I will start with my all-time favourite coconut chutney. This chutney is usually made to have with idli, dosa or even vadai.
It’s super easy to make as all you have to do is grind all the ingredients together, temper with mustard seeds, dried red chilli, curry leaves and viola…. the chutney is ready! I have modified this chutney over the years as now I add curry leaves, coriander leaves and mint leaves when grinding the coconut. If you want, you may omit these leaves.
- Coconut – 1 cup
- Onion – half
- Ginger – small piece
- Green chilli – 2
- Curry leaves – 10 leaves
- Coriander leaves – small bunch
- Mint leaves – small bunch
- Salt – to taste
- Water – enough for grinding and a little more if you don’t want it too thick
- Mustard seeds – 1 tsp
- Urud dal – 1 tsp
- Dried red chilli – 3 pieces and break them into half
- Curry leaves – a bunch
- In your food processor/mixer, add all the ingredients for grinding and grind to a thick paste.
- Add little water to help with the grinding but not too much as you don’t want it watery.
- In a small wok, heat a little oil and when hot, add the mustard seeds and let it splutter.
- Then add the urud dal and when it starts turning brown add the dried red chilli and curry leaves and finally add the ground coconut.
- Let it simmer for a minute or less (do not let it boil) and remove from stove and transfer to a serving bowl.
- Serve with dosa.
If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz