White Coconut Chutney
Adjust quantity of water according to make it thick or diluted. Avoid addition of green or red chilly if you are making coconut paste. Avoid dry red chilly in tempering if you are making white coconut chutney. Consume fresh chutney immediately or refrigerate it and use it for up to 3 days.
- Ingredients for Chutney
- 1 cup roughly chopped Fresh Coconut
- 1 teaspoon grated Ginger or ginger paste
- 1 Green chilly deseeded chopped (if you want more spicy do not deseed and add more chillies)
- 1 tablespoon Roasted Chana Dal
- 1 teaspoon Lemon Juice
- 1/2 cup Water
- Half of 1/4 teaspoon Salt or as per requirement
- Ingredients For Tempering
- 1/2 teaspoon Cumin Seeds
- 1/4 teaspoon Mustard Seeds
- 4 whole Curry Leaves
- 1 Dry small Red Chilly deseeded (if you want more spicy do not deseed and add more chillies)
- 1 teaspoon Oil
Method
Chutney Method
Take chopped coconut in a small chutney jar of food processor or grinder.
Grind it to make a medium coarse paste and transfer to a plate.
Add green chilly, roasted chana dal and grated ginger in same chutney jar.
Grind them to a smooth powder.
Add crushed coconut, lemon juice, salt and 1/2 cup water.
Grind them to make a medium coarse paste. If required add more water and salt to get desired consistency and taste of chutney and grind again.
Transfer it to a bowl.
Method for tempering
Heat oil in a small non stick tempering pan.
Add mustard seeds and let them splatter.
When seeds begin to crackle add cumin seeds, dry red chilly, curry leaves and sauté for 10 seconds.
Take away pan from flame and immediately pour the tempering over the prepared coconut chutney and mix well.
White coconut chutney is ready. Enjoy it with your favorite type of dosa, idli, vedai etc.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Pinky Dadachanji