【Ingredients】
- Coconut shreds: 1 cup
- Roasted gram dal: 1 cup
- ★ Green chili: 2-3 pieces
- ★ Ginger (finely chopped): 2 pieces or about 3 cm
- ★ Water: 1/2 cup
- Salt: To taste
- ★ Mustard seeds: 1/2 teaspoon
- ★ Cumin seeds: 1/2 teaspoon
- ★ Curry leaves: 3-4 pieces
- ★ Hing (asafoetida): 1/4 teaspoon
- ★ Urad dal (white): 1/2 teaspoon
- Oil: As needed
【How to make】
1. Blend the Coconut and Roasted Gram Dal:
Place the shredded coconut and roasted gram dal in a blender, and blend them into a fine powder.
Tip: If you don't have roasted gram dal, you can substitute it with 1/2 cup of skinless peanuts.
2. Prepare the Paste:
Add the ingredients marked with ★ to the blender from step 1, and blend everything into a smooth paste.
3. Temper the Spices:
Heat oil in a frying pan over very low heat. Add the ☆ spices and stir-fry them gently.
Important: Keep the heat very low to avoid burning the spices. The goal is to allow the spices to bubble slightly and dance in the oil, releasing their aroma.
Note: Do not reduce the amount of oil, as it is crucial for transferring the flavors of the spices to the chutney.
4. Combine and Cook:
Add the paste from step 2 to the frying pan with the tempered spices. Fry the mixture while stirring continuously. Adjust the seasoning with salt to taste.
Making coconut chutney at home is a rewarding experience that brings a touch of traditional South Indian flavor to your table. This versatile chutney can elevate a range of dishes, from curries and dosa to idli and beyond.
Embrace the joy of cooking and enjoy the delicious results of your homemade chutney.
