White Coconut Chutney

Volume

Serving for 4-5 people.

Ingredients

- 2 tumblers grated coconut
- 3 tbsp fried gram
- 8 green chillis
- 1 tbsp cashew nuts
- 2 red chillis (dried) + 2 red chillis (dried)
- Handful of coriander
- 2 tsp salt
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp urad daal
- 0.25 tsp asofoetida
- 10 curry leaves

Other Requirements

- Sauce pan + ladel
- Mixie

Steps to Prepare

1. Prepare the Chutney

  1. Add 2 tbsp oil to a sauce pan and allow it to get hot. Slit open 8 green chillis and break open 2 red chillis (dried). Add the chillis to the hot oil and allow them to sizzle a little till the flavour soaks into the oil.

  2. Add 3 tbsp of fried gram and 1 tbsp of cashew nuts to a mixie. Add the mix of oil and chillies on top of it.
  3. Take a handful of chopped corriander and also add to the mixie.

  4. Take 2 tumblers of grated coconut and add to the mixie.

  5. Add a little water incrementally and run the mixie.

  6. After running it a few times, adding a little bit of water each time, ensure that the output is a thick paste of white coconut chutney. Use some water afterwards to clean the mixie and add the remains to the chutney. The end product should still be thick, but a little more flowy.

  7. Add 2 tbsp of oil, 1 tsp of mustard seeds and 1 tbsp of urad daal to a sauce pan and heat. Once the seeds and daal begin to sizzle, add 0.25 tsp of asofoetida, 10 curry leaves and break open 2 red chillis. Allow the mix to sizzle.

  8. Add the seasoning on top of the white chutney. Do not yet mix. Serve the chutney as is. Only at the time of serving onto plates should it be mixed.

Serve the chutney as a side dish with dosa, upma, vada, idli etc.