2 Types of Coconut Chutney

1. Coconut Chutney (Using Tamarind)

Prep Time: 10min
Cook Time: 3min
Total Time: 13min
Yield: 4-5 Servings

Ingredients

1 Cup Fresh Coconut, grated or Desiccated Coconut
1 Tblspn Chana Dal(Chanaga Pappu)
4-5 Green Chillies, chopped
Salt to Taste
1/2 Lemon Sized Tamarind or add as needed, extract pulp
1/8 Tspn Cumin(Jeera) Seeds
2-4 Garlic Cloves
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
2 Dried Chillies
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Heat oil in a pan on a medium flame, add cumin seeds, garlic cloves, chana dal, green chillies & saute for 1-2 minutes. Turn off the flame & let it cool at room temperature. 

• Add grated coconut, green chilli chana dal mixture, salt, tamarind extract to a mixie jar & grind  into a smooth paste by adding water. Transfer coconut chutney to a bowl & keep aside.

• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & add the tempering to chutney.
• Serve with idli, dosa or mysore bonda. 

2. Coconut Chutney (Using Yogurt/Curd)

Prep Time: 5min
Cook Time: 3min
Total Time: 8min
Yield: 4-5 Servings

Ingredients

1 Cup Fresh Coconut, grated or Desiccated Coconut
4-5 Green Chillies, chopped
Salt to Taste
3/4 Tspn Lemon Juice
1/4 Cup Yogurt/Curd
1/8 Tspn Cumin(Jeera) Seeds
2-3 Garlic Cloves
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
1 Dried Chilli
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry Leaves (Karivepaku)
1 Tblspn Oil

Directions

• Heat oil in a pan on a medium flame, add cumin seeds, garlic cloves, green chillies & saute for 1-2 minutes. 

• Turn off the flame & let it cool at room temperature before adding to a mixie jar. 
• Add grated coconut, salt, yogurt, lemon juice, green chilli garlic cloves & grind into a smooth paste by adding water. Transfer to a bowl & keep aside.

• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. 
• Serve with idli, dosa or mysore bonda.