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Coconut Chutney

 INGREDIENTS:

  1. Coconut 1 cup fresh, grated
  2. Green Chilis 3-4
  3. Cumin Seeds 1/2 tsp
  4. Roasted Chana 2 tbsp
  5. Cashew Nuts 8-10
  6. Ginger 1 inch
  7. Salt to taste
  8. Tamarind Paste 2 tbsp
  9. Oil 2 tbsp
  10. Mustard Seeds 1 tsp
  11. Black Lentil (Urad Dal) 2 tbsp
  12. Bengal Gram (Chana Dal) 1/2 tbsp
  13. Red Chilis 2 
  14. Curry Leaves 1 sprig

METHOD:

Serving Size: 2-4

In a blender, add coconut, green chilis, cumin seeds, roasted chana, cashew nuts, ginger, tamarind paste and salt. Grind it into a slightly coarse, 'grainy' texture.

Heat oil in a pan. Add mustard seeds, red chilis, urad dal, chana dal and curry leaves. Stir fry until nutty brown.

Remove the coconut paste into a bowl. Add half of the tempering and mix everything well.

Transfer to a serving bowl and garnish with the remaining tempering.

NOTE: Coconut Chutney Variations

Roasted Red Chilli Coconut Chutney: Replace green chilies with 2–3 dried red chilies for a deeper color and a slightly smoky flavor.

Garlic Coconut Chutney: Add 3-4 sauteed garlic cloves while grinding for a stronger, more pungent taste.

Coriander Coconut Chutney: Add a small handful of fresh coriander leaves for a bright green chutney. Use chilled water or a couple of ice cubes while grinding. This preserves the vibrant green colour of the leaves.

Peanut Coconut Chutney: Add 1–2 tablespoons roasted peanuts while grinding for a nuttier, slightly thicker chutney.

Coconut Curry Leaves Chutney: Add 4–5 fresh curry leaves along with the coconut while grinding. 






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