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Coconut Chutney

Cooking Method
  • 0.33 cups frozen or Dry-shredded Coconut
  • 0.33 cups Dalia of Dalia-see note -available in Indian market
  • 0.33 cups Chopped Cilantro
  • 0.33 cups plain Yogurt-low fat can be used
  • 1 small or half of green chili chopped
  • 1 teaspoon Sugar
  • 0.5 teaspoons Salt
  • 1 teaspoon Urid Daal-shelled
  • 1 teaspoon Oil
  • 4 Curry leaves- fresh or dried
  • 1.25 teaspoons Black Mustard-Raai
  1. Put first 7 items in the blender

  2. Blent till it becomes a slightly course paaste. You maay have to stir in between blending.

  3. Put the mixture in a serving bowl.

  4. Heat oil in a small Tadka bowl- or a small Pan. Add daal and Rai. When Dall strts to turn color, turn off heat and quickly add curry leaves.( Be careful- may sssplatter) and pour over the chutney

  5. Stir gently before serving. The roasted dall give nutty taste and Curry leaves give wonderful flavor.