Coconut Chutney in 5 mins | Nariyal Chutney Recipe Video | Chutney for Dosa & Idli


FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=r7vyDbu_R8w

Coconut Chutney in 5 mins | Nariyal Chutney Recipe Video | Chutney for Dosa & Idli

Hey guys, here is yummy Coconut Chutney which is an accompaniment for the Neer Dosa recipe which I posted yesterday. Please try this yummy chutney and don't forget to like, comment, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

This is an easy and simple chutney which can be made in 5 minutes. All you need to do is blend some desiccated coconut with green chillies, ginger, salt, little tamarind or lemon juice and the secret ingredient is the roasted chana dal which gives a lovely nutty flavour which will make you eat it more & more.

Chutney cannot be complete without the tempering of mustard seeds, urad dal, red chilli and some curry leaves. Please try it. I would love to hear your comments.

COCONUT CHUTNEY RECIPE:

Prep time: 5 mins . Cook time: 2 mins. Total time: 7 mins.

Author: Curry for the Soul

Recipe type: Chutney

Cuisine: Indian

Serves: 6

Ingredients:

  • 1/2 cup desiccated coconut (or fresh coconut)

  • 1 tbsp roasted chana dal

  • 1-2 green chillies

  • 1/2" ginger

  • 1 tsp rock salt (or any salt)

  • Little tamarind (or 1 tbsp lime juice)

  • 1/2 cup or required water for grinding coarse paste

Tempering:

  • 1 tbsp coconut oil

  • 1 tsp mustard seeds

  • 1 tsp urad dal

  • 1 dry red chilli

  • pinch asafoetida

  • 5-6 curry leaves

Method:

  1. Dry roast 1 tbsp chana dal over low flame, until it turns golden brown

  2. Add this to the mixer jar

  3. Add 1/2 cup desiccated coconut, 1-2 green chillies, 1/2" ginger, 1 tsp salt, little tamarind or lime juice, 1/2 cup water and grind to a coarse paste.

  4. For tempering, heat 1 tbsp coconut oil and add mustard seeds

  5. When they splutter, add urad dal

  6. When it turns slightly brown, add 1 dry chilli broken into 2, pinch asafoetida, curry leaves and immediately switch off the flame

  7. Cool this tempering and pour it over the chutney & mix it up

Enjoy this yummy coconut chutney with neer dosa (please see my video for neer dosa) idli or vada.

Note:

If at all there is some left over Chutney, please refrigerate it so that it can remain fresh for one more day.

STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES:


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