How to Make Fresh Coconut Chutney in Andhra Style
Fresh coconuts are famous in South India. It is used widely in all southern states of India for making a wide variety of dishes. Fresh coconut chutney is made in almost all homes. This one is made in Andhra Pradesh. It is a breakfast dish and accompanied with dosas, vadas and idlis.
Steps
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Break a fresh coconut into two pieces. Cut out the pieces from each shell of the coconut.
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Put the pieces into a mixer grinder.
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Add the roasted chana dal into the grinder. Also add the water, green chilies, curd, tamarind pulp, garlic cloves and salt.
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Grind into a paste.
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Add oil to a frying pan.
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Split the whole and dried red chilies into two pieces. Add the pieces to the oil along with the cumin seeds, mustard seeds, white lentils and fenugreek seeds.
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Switch off the gas stove or heat source. Add the curry leaves. Then, sprinkle asafoetida into the mixture.
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Add the contents of the ground paste of coconut and green chilies to a glass bowl.
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Mix the paste and other ingredients together.
- Serve. This chutney goes well with dosas, idlis or vadas.
Ingredients
- 1 fresh coconut
- 5 to 6 green chilies
- 1 tablespoon curd
- 1 tablespoon tamarind pulp
- 4 garlic cloves
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 3 whole and dried red chilies
- 1 tablespoon white lentils
- 1 tablespoon fenugreek seeds
- 1 teaspoon asafoetida
- 1 sprig curry leaves
- 1 tablespoon oil
- 1/2 cup roasted chana dal
- 1 glass water
Tips
- Grate the coconut if preferred. This is easier than cutting pieces from the coconut.
- Add 3 to 4 sprigs of coriander leaves to enhance the taste and flavor.
- Prepare the chutney one hour before serving it at the breakfast table.
- Add a few mint leaves to enhance taste and flavor.
Warnings
- Do not store the chutney in the refrigerator for a long time. Only keep for a few days, in a covered container. Discard if it smells bad.
- Use fresh coconut only.
Things You'll Need
- A glass bowl to keep the chutney
- Mixer grinder
- Frying pan
Information
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