Coconut Chutney

This chutney is mainly eaten with popular South Indian breakfast dishes like Dosa, idly, Medu wada or Pongal. My mother made this chutney often with Dosa or idli's on weekends, when we kids were growing up in Bangalore, which became a family tradition by creating fond memories. I continue the same tradition for my kids. Coconut adds a lot of flavor due to its rich creamy texture.

Cooking Time- 20 minutes                    Serves- 4-6

Ingredients: -

-       2 cups grated coconut (fresh or frozen)

-       1 inch ginger

-       8 green chillies

-       8 curry leaves

-       1 tablespoon Futuna dal

-       1 tablespoon yogurt (optional)

-       1/2 cup water (add more if you like it thin)

-       1 teaspoon Urad dal

-       1 teaspoon jeera

-       ½ teaspoon mustard seeds

-       1 tablespoon oil

-       Asafoetida (Hing) a pinch

-       1 cup coriander leaves (optional)

-       1 teaspoon salt (or add according to taste)

-       ½ teaspoon sugar

 Method: -

1-      In a saucepan add coconut and roast for 2 minutes.

2- Mix coconut, jeera, salt, sugar, green chilies, ginger, coriander, and water in a blender until smooth.

3-      Remove all in a serving bowl.

4-      For Seasoning-Heat oil then add Hing, mustard, urad dal and curry leaves.

5-      Pour the seasoning on the chutney.

Note- You can eat this chutney minus seasoning too, by adding it to a buttered toast or plain bread. I regularly make this recipe. If you prefer it white colored, then don't add coriander leaves. There are many benefits of eating coconut. I use it in many recipes, while cooking Maharahtrian and south Indian food.