Red Coconut Chutney

Today for Maha Shivratri while making naivedhyam of Neer Kozhukattai, Amma wanted to make this Red Coconut Chutney. I cannot recall when was the last time we made this as Amma normally prepares chutney sans coconut. Coconut chutney in any form is very rarely prepared at home.

INGREDIENTS

4 tblsp Fresh Coconut, grated

A small pea size Imli | Tamarind

To taste Salt

For Roasting

1/2 tsp Oil

1 tblsp Channa Dal

A small pearl size Hing | Asafoetida Compounded

1 Sukhi Lal Mirch | Dried Red Chilli

1 spring Kadhi Patta | Curry Leaves

For Tempering

1/2 tsp Oil

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

1 Sukhi Lal Mirch | Dried Red Chilli

1 spring Kadhi Patta | Curry Leaves

METHOD

• In a kadhai heat oil and add channa dal, hing, dried red chilli and kadhi patta.
• When hing puffs up, switch off flame and transfer this to a plate to cool.
• Grind to a smooth paste grated coconut, imli and roasted mixture along with salt.
• Add water as required.
• Transfer to a bowl.
• In a small pan, heat oil and make a tempering by adding rai, urad dal, red chilli and curry leaves.
• When rai splutters, switch off gas and pour this tempering on the chutney. Mix well.

This chutney is very delicious and when paired with Neer Kozhukattai is simply awesome! I am sure this will taste fantastic along with any Idli | Dosa | Uttappam too!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.