Aish Cooks

Coconut chutney – hardly needs introduction and every household has their own unique flavor of this comfort dish. So does mine.. and you will soon realize that I have a love affair with lemon 🙂 With just a simple twist, you can have yourself a tangy-tasty version of the good-ol’ coconut chutney – a perfect side to the South Indian tiffin!

Source: Mom’s kitchen

Serves: 4

Cooking Time: 5-10 minutes

Ingredients:

1. Coconut (fresh or frozen) – 1/4 cup (grated, shredded or simply chopped up)
2. Roasted gram dal (pottukadalai) – 2 tbsp
3. Green chili – 1
4. Dry red chili – 2
5. Asafoetida (Hing) – a pinch
6. Coriander leaves – a couple of stems
7. Salt to taste
8. Lemon – juice of 1/2 lemon or to taste

For tempering:

1. Oil (coconut preferred) – 2 tsp
2. Mustard seeds – 1 tsp
3. Dry red chili – 1
4. Urad dal – 1/2 tbsp
5. Curry leaves – a few

Method:

1. Blend together all the ingredients, except the lemon juice, with some hot water to make a fine paste (adjust the amount to water to your liking) and take it out in the serving bowl.
2. In a seperate pan, heat the oil and add all the ingredients for the tempering – one by one, starting with the mustard and allowing it to first sputter and then the urad, red chili and finally the curry leaves at the very end. The urad should start browning.
3. Add the sizzing hot tempering to the blended paste.
4. Finally, drizzle the lemon juice and mix well and tangy chutney is ready to serve.