Hotel style thick coconut chutney

                                        HOTEL STYLE THICK COCONUT CHUTNEY

INGREDIENTS

• Chopped coconut pieces – 1 cup
• Daria dal / fried gram dal / chutney dal – 3 tbsp
• Green chillies – 3 or as per taste
• Garlic clove – 2 or 3 [ optional ]
• Warm water to grind as per the consistency you want
• Salt to taste
• To temper – 2 tsp oil + 1tsp mustard seeds & urad dal + few curry leaves [ tempering is optional ,you can serve without tempering also .

METHOD

Take pieces of fresh coconut and chop it into small pieces.

Take the chutney jar and add the coconut + daliya + green chilli + garlic + salt.

First grind without water.

Add few tbsp of warm water and grind till thick paste .

Transfer the chutney into a serving bowl.

Heat oil in a small pan, add mustard seeds + urad dal + curry leaves .

Once it splutters add the tempering into the chutney.

Thick chutney is ready to serve with SouthIndian breakfast.You can give lot of VARIATIONS to your chutney by –  adding coriander leaves OR adding red chilly instead of green ones OR adding 1 or 1/2 clove of garlic OR  adding a small piece of ginger OR adding  half onion or 2-3 small shallots OR adding a small piece of tamarind.

NOTES

1. Very important – after tempering don’t boil the chutney .
2. Here I have used coconut pieces instead of grated coconut because there is a difference in the texture of the chutney.
3. Instead of daria dal ,use roasted peanut.
4. Sometimes you can just temper fresh coconut milk and have it as chutney.
5. You can also add hing /asofeatida for tempering.
6. You can also add milk while grinding.
7. You can also add milk while grinding.
8. You can add curry leaves or tomatoes .
9. Instead of green chillies add red chillies.
10. Instead of daria dal add roasted chana dal.
11. Don’t use your hands while mixing or grinding the chutney.
12. ** You can’t store this chutney for a long time.
13. Has to be freshly prepared and consumed within few hours Or refrigerate it. Even if you refrigerate it ,you can’t use it the other day.
14. Don’t use stale or old grated coconut,it will give oily flavour.
15. Don’t use brown scrapings of the coconut.
16. Use freshly grated coconut.
17. Always use warm water to grind.
18. For more flavour , use coconut oil for tempering.

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