Coconut Chutney

Coconut Chutney

Ingredients

1 1/2 tsp oil
1 tsp mustard seeds
1 tsp husked black bean(urad dal) -optional
2 shallots. chopped
1 stalk curry leaves
1/2 tsp salt

Ground to a fine paste

1/2 medium sized fresh coconut grated
4 green chillies, chopped or 6 dry red chillies torn into pieces
2 shallots, chopped
3/4 cup water

Method

1. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add dal,shallots and curry leaves, and fry till shallots turn brown.

2. Mix 1/2 cup water and salt into ground coconut paste and stir in. Bring to boil and cook for a minute.

3. Remove from heat and serve with idli, dosai or Vadai.

Coconut Chutney

Coconut Chutney

Ingredients

1 cup freshly grated coconut
10 small madras sambhar onions, peeled and sliced
2" piece ginger
1 tablespoon salt

For seasoning the pickle

2 tablespoon coconut oil
2 red chillies
2 green chillies
1/2 teaspoon mustard seeds

Method of preparation of the pickle

1. Heat oil and saute the seasoning ingredients and the sliced onions.

2. Grind the sauted ingredients, grated coconut, ginger and salt to a fine paste.

3. This chutney can be preserved for two days only and can be served with any snack or hot rice.