Coconut Chutney | South Indian Chutney | Coconut Peanut Chutney

Serves 6

Ingredients

• 1.5 cups desiccated coconut or shredded fresh coconut

• 3 tbsp roasted chana dal

• 2 tbsp roasted peanuts

• 1/3 cup curd or plain yogurt

• 1 tsp ginger, grated

• 1 tbsp salt, or to taste

• 1/2 cup water

For Tempering/Tadka

• 1 tbsp oil

• 1 tsp rai or mustard seeds

• 2 dried red chillies

• 6-7 curry leaves or kadi patta

• 1 tsp hing or asafoetida powder

• 1 tsp red chilli powder

• 2 tsp chana dal

• 2 tsp white urad dal

Instructions

1. In a grinder, add desiccated coconut powder, roasted chana dal, peanuts, curd, ginger, salt and water and grind it to a smooth paste.

2. Transfer it to a bowl.

3. For the tadka, in a pan add oil and rai.

4. When rai seeds begin to crackle, add curry leaves, chana dal and urad dal.

5. Roast the dal well.

6. Now add dried red chillies, hing powder and red chilli powder.

7. Pour the tempering over the chutney.

8. Serve the coconut chutney with steaming hot idlis.

Nutrition Facts

Per Serving: 10 calories; 1.0 g fat; 0.3 g carbohydrates; 0.1 g protein; 0.3 g fibre.