Coconut Chutney | Hotel style green coconut chutney | Kaayi Chutney
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bowl
- ½ Cup packed grated fresh coconut
- ¼ Cup fried gram/huri gadale/kadale pappu/chutney kadale
- 2 green chillies chopped
- 1" ginger chopped
- 6-7 torn curry leaves
- 2-3 sprigs of coriander
- 1 small piece or a pinch of powdered hing/asafoetida
- Salt to taste
- Water to grind
- For tadka:
- 1 Tsp oil
- ½ Tsp mustard seeds
- 1 broken dry red chilli
- Few curry leaves
- In a mixer jar, add the coconut, add ginger, green chillies, curry leaves
- Add chopped coriander leaves, hing and salt to taste
- Add fried gram
- Add 1-2 tbsp water and start to grind the chutney
- Add more water as and when needed to get a smooth chutney. Make tadka with oil, mustard, broken red chilli and curry leaves. Pour over chutney
- Serve as an accompaniment with dosas, idlis
Add more green chillies if you like for more heat
Fried gram makes a smooth chutney, it gives body to the chutney
Omit hing if you want the chutney to be gluten-free
Refrigerate the leftover chutney. Coconut tends to spoil especially in hot weather
Recipe by Food Of Interest at https://foodofinterest.com/coconut-chutney/
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