Chutney is one of the most common side dishes usually prepared by all. There are many variations to it. Being from Karnataka, chutney made using coconut as the main ingredient is most common at my home. Today I tried out a new chutney recipe, you can call it 'The Ultimate Green Chutney', this can be served with anything of your choice dhokla, idli, dosas, kebabs, tikkis, cutlets and so on. I have served this with Pesarattu/ Moong dal Dosa.
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Ingredients:
For Coconut Chutney
· Freshly grated coconut – ¾ cup
· Green chillies – 4-5 (roughly broken) Adjust as per your preference
· Ginger – 1 inch
· Garlic - 5-6 cloves
· Onion – 3-4 slices
· Coriander leaves – handful
· Salt
· Sugar (a pinch) - optional
· Water
For Tempering the chutney (Optional)
· Oil/Coconut oil – 1.5 tsp
· Dried Red chillies – 1-2 (roughly broken)
· Mustard seeds – ¾ tsp
· Urad da; - ¾ tsp
· Asafoetida (Hing) – ¼ tsp
· Curry leaves – 1 sprig
Method:
· Take a mixer jar, add all the ingredients that is mentioned along with little water.
· Do not make the chutney very fine.
· Now pour the chutney in a serving bowl. You can directly serve the chutney without tempering.
· Take a tadka pan with little oil in it, broken dried red chillies, add add mustard seeds and urad dal, let the seeds crackle. Add asafoetida and curry leaves, sauté for a minute. Turn off the flame and pour the tempering on the chutney. Mix it well before serving.
(Tempering is completely optional)
