Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, coconut chutney from desiccated coconut. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Add desiccated coconut, roasted bengal gram, tamarind, green chilli, ginger, salt and warm water to a mixie or blender. Adjust the water to get the desired consistency. Transfer the chutney to a serving bowl.
Coconut Chutney from Desiccated Coconut is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coconut Chutney from Desiccated Coconut is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook coconut chutney from desiccated coconut using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coconut Chutney from Desiccated Coconut:
- Get 1 cup desiccated coconut/dry coconut
- Prepare 2 tbsp roasted peanuts
- Prepare 2 green chillies chopped
- Make ready 4-5 garlic cloves
- Make ready Handful coriander leaves
- Take 1/2 inch ginger
- Take 1 tbsp whole chane(chickpeas)
- Take For tempering
- Make ready 3-4 dried whole red chillies
- Make ready 1 tsp mustard seeds
- Take 1 tsp chana daal
- Make ready 1 tsp urad daal
- Prepare 5-6 fresh curry leaves
- Get 1 tbsp oil
This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes. This recipe can be halved or doubled or tripled. To make the chutney, add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney.
Steps to make Coconut Chutney from Desiccated Coconut:
- Take a grinder jar, add all ingredients for coconut chutney and add water to adjust consistency. Grind them to a fine paste.
- Now make tempering, take a wok add oil and splutter the mustard seeds. Add both the daal and fry them. Now add whole red chillies and turn off the flame.
- Now add this tempering to the coconut chutney paste, mIx well and serve with dosas, Vada and Idli. It taste perfect 👌🏻. Green colour of chutney has come because of coriander leaves, they are completely optional.
Add more water if needed to get to the desired consistency. You will need more water if using desiccated coconut powder or coconut flakes. Heat oil in a tadka pan over medium heat. Coconut Chutney - Instant Coconut Chutney from Desiccated coconut Coconut Chutney is a quintessential accompaniment to all South-Indian dishes. Be it dosa, idli, uttapam, vada, paniyaram or upma, you will find this chutney being served along side main dish with Sambhar.
So that’s going to wrap this up for this exceptional food coconut chutney from desiccated coconut recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
