RESTAURANT STYLE GREEN COCONUT CHUTNEY

Dec 01, 2022
By Mary Anthony
0 Comment

RESTAURANT STYLE GREEN COCONUT CHUTNEY

INGREDIENTS

1 cup freshly grated coconut
½ cup mint leaves loosely packed
½ cup fresh coriander leaves
3 or as per taste green chilli
¼ cup fried gram dal/ daria dal
¼ cup roasted skinless peanut
Small piece of tamarind
2 garlic or small piece of ginger
¼ teaspoon Turmeric
Salt to taste
Oil – 2 tsp
½ tsp Mustard seeds
Few curry leaves

METHOD

Wash the coriander and mint leaves .Let there be some water.

Heat a small pan with few drops of oil.

Add the coriander leaves + mint leaves with few drops of water.

Stir fry on medium flame until the leaves shrink .

Grind coconut + green chilli + peanut + garlic / ginger + fried gram dal, tamarind, ginger + salt + turmeric into a coarse mixture by adding ½ cup water .

Now add the leaves and grind into a coarse mixture or fine mixture.

Add ½ cup water and mix .adjust salt if needed.Addd water as per the consistency you want .

Grind until everything blends well and transfer to the serving bowl .

Heat a small pan with oil .

Crackle the mustards seeds + curry leaves and mix pour it over the chutney .

Chutney is ready to be served with any southindian breakfast .

NOTES

Very important – after tempering don’t boil the chutney .
Here I have used coconut pieces instead of grated coconut because there is a difference in the texture of the chutney.
Instead of daria dal ,use roasted peanut.
Sometimes you can just temper fresh coconut milk and have it as chutney.
You can also add hing /asofeatida for tempering.
You can also add milk while grinding.
You can also add milk while grinding.
You can add curry leaves or tomatoes .
Instead of green chillies add red chillies.
Instead of daria dal add roasted chana dal.
Don’t use your hands while mixing or grinding the chutney.
** You can’t store this chutney for a long time.
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.
Don’t use stale or old grated coconut,it will give oily flavour.
Don’t use brown scrapings of the coconut.
Use freshly grated coconut.
Always use warm water to grind.
For more flavour , use coconut oil for tempering.