Another slight difference between this Chutney and the recipe I used is of tempering. I used to temper the Chutney on top, after blending the coconut with spices. But in this recipe, we temper the curry leaves first and blend them along with the coconut and spices. And the quantity of oil used is very less, just a tea spoon for a bowl full of Chutney. What more do we need ? 🙂
What you need?
- 1 cup Coconut, freshly grated
- ½ cup roasted Chana Daal ( Bengal gram )
- 1-2 Green Chilies preferably light green variety)
- ½ inch Ginger , peeled and chopped roughly
- Garlic – 1 clove ( optional)
- Salt to taste
- 1 tsp Mustard oil
- A handful of curry leaves, washed
- ½ tsp of Mustard seeds
- ½ cup water, or more if required
How to make?
- Wash and rinse curry leaves, and dry them on a clean kitchen towel.
- Heat oil in a small pan, add mustard seeds, and let them splutter for 10 seconds.
- Add the curry leaves and fry till they become crisp. Takes about 1-2 minutes .Turn off and let it cool down a bit.
- Roast Chana daal on a low-medium flame ( if you haven’t already ), till it becomes light brown. Let it cool and come to room temperature. Take care not to burn it.
- Now, mix everything along with the curry leaves, oil and Chana Daal in a chutney grinder or small blender. Adding some water(depends on what consistency of chutney you want), blend to a smooth chutney. Check the salt and add more if required. DO NOT blend for a very long time unnecessarily, else coconut will start releasing oil and the Chutney will become all sticky and oily.
- Transfer to a bowl and serve this Hotel style coconut chutney with idli, dosa, Upma etc. I even love it with any variety of fried rice like methi matar pulao, broccoli saffron rice, lemon rice, raw mango rice etc.
- I usually keep a handful of Chana daal roasted in a jar, and use it for making these chutneys in a jiffy
- Take care not to burn the Chana daal while roasting, it will ruin the taste if the Chutney otherwise.
- Like I said above, do not blend the chutney in mixer for too long… else it gets all sticky and oily
- This coconut chutney can be kept in fridge for 2-3 days, and at room temperature it gets bad within 24 hours.
- You may add a handful of roasted peanuts to the mixture
- If you want to make this Chutney oil free, just skip mustard seeds and add curry leaves raw without frying.
Try some other chutney recipes if you like: