Red Coconut Chutney
Short Summary of the recipe coconut chutney ~Use fresh chopped or grated coconut to prepare this delicious chutney. Into a grinder jay simply add coconut pieces or freshly grated coconut, some dry-red chilis soaked in water for a few hours. Into it add some cashews, dry-roasted chana dal, cumin seeds, some grated ginger, coriander leaves, tamarind pulp, some salt and sugar along with some water. Use water in which the dry chilis are soaked. Then grind to prepare a smooth paste out of it.For tadka ~ In some hot oil let splutter some mustard seeds, into it then saute some chana dal for a few minutes along with some dry chilis, curry leaves, and a pinch of hing. Turn off the flame and then add a teaspoon of Kashmiri red chili powder for color, and quickly mix. Be careful and do not let the red chili get burnt into it. Then pour this tadka mixture on top of your coconut chutney. Nicely mix this hot tadka with the chutney and enjoy with dosas, idlis, vadas, and more.
Ingredients
- 1 medium sized Fresh Coconut
- 12-15 in number Dry-Red chilis (soaked in water)
- 2 teaspoons Chana dhal (Bengal gram)
- 3 tablespoons Cashews
- 3 tabvlespoons Coriander leaves
- 1 teaspoon Cumin seeds
- 1 taespoon Ginger grated
- 1 tablespoon Tamarind pulp concentrated
- 1 Green chili chopped
- Salt to taste
- 2 teaspoons Sugar
- Some water to help grind the chutney
For Tadka
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 2 teaspoons Chana dal (Bengal gram)
- 2 whole Red chilis
- 2 tablespoons Curry leaves
- Pinch of Hing (Asaphedita)
- 1 teaspoon Kashmiri red chili powder