Coconut Chutney Fresh coconut chutney flavoured with a tempering. Best accompanied with south Indian breakfasts. By Sanjeev Kapoor 05 Mar 2019 in Recipes Course New Update Coconut Chutney Main Ingredients Fresh coconut, Dried red chillies Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients 1 cup fresh coconut scraped to taste dried red chillies For tempering 2 tablespoons ol 2 whole dry red chilli broken 1/4 teaspoon mustard seeds 1/2 teaspoon split black gram skinless (dhuli urad dal) 1 sprig curry leaves A large pinch asafoetida Method Use only white part of the scraped coconut and avoid brown skin. Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick. Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut. Mix thoroughly and serve as an accompaniment for idli or dosa. Nutrition Info Calories 799 Carbohydrates 18.9 Protein 7.2 Fat 77.2 Other Fiber Fiber- 15.9gm #Asafoetida #Curry leaves #Dried red chillies #Fresh coconut #Mustard seeds #Oil #Split black gram skinless (dhuli urad dal) #Whole dry red chilli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article