Restaurant Style Coconut Chutney recipe-How to make coconut chutney

السلام عليكم و رحمة الله و بركاته

Restaurant Style Coconut Chutney is a very tasty accompaniment that is just perfect with any kind of idli or dosa.

Coconut is a very versatile and indispensable fruit for most people around the world.  Whether it’s the tender coconut water, which can be a very refreshing drink to beat summer thirst,or  the coconut milk, used in many recipes, or the coconut oil, used extensively in tropical countries for various purposes, the coconut is such a fascinating fruit.

For more chutney recipes try the following

Pudina Chutney Recipe

Tomato Chutney Recipe

Allam Chutney Recipe

Restaurant Style Coconut Chutney recipe- a perfect accompaniment to South Indian delicacies. In this recipe I have used freshly grated coconut to prepare this chutney but you can always substitute unsweetened desiccated coconut for the fresh one. All you have to do is soak the desiccated coconut in milk for a while until the coconut becomes soft and prepare your coconut chutney with it.

Ingredients for Restaurant Style Coconut Chutney recipe

• 1 cup fresh coconut grated
• 2-3 garlic pods peeled
• 3-4 cashewnuts
• 2 green chilies
• salt to taste

Method for making Restaurant Style Coconut Chutney recipe

1.In a mixer, add the coconut, cashew, garlic and green chilies and grind to a course paste.
2.After you have ground the paste, add salt and a little water to your required consistency.
3.Heat oil in a pan, add mustard seeds.
3.When the mustard seeds begin to splutter, add the red chili and curry leaves.
4.Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.

5 from 1 vote

Print

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Course: Chutney

Cuisine: Indian

Servings: 3 -4

Author: Fa's Kitchen

Ingredients

• 1 cup fresh coconut grated
• 2-3 garlic pods peeled
• 3-4 cashewnuts
• 2 green chilies
• salt to taste
• 2 tsp oil
• 1/2 tsp mustard seeds
• few curry leaves
• 1 whole red chili

Instructions

1. In a mixer, add the coconut, cashew, garlic and green chilies and grind to a course paste.
2. After you have ground the paste, add salt and a little water to your required consistency.
3. Heat oil in a pan, add mustard seeds.
4. When the mustard seeds begin to splutter, add the red chili and curry leaves.
5. Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.

Until next time,

Fareeha

Help us provide you with more recipes by sharing this recipe with your friends. Please don’t forget to like and comment if you enjoyed this recipe