Coconut Dried Red Chili Chutney- Roasted Coconut Chutney Recipe
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Ingredients
  • Fresh Tamarind extract- ½ cup (2-inch slice soaked in ½ cup water)
For Grinding
  • Chana dal- 2 tbsp
  • Urad dal- 1½ tbsp
  • Dried red chilies- 4 to 5 (if you like the heat add 5)
  • Curry leaves- 1 sprig
  • Grated coconut- 1½ cups
  • Salt- ¾ to 1 tsp
For making Tempering
  • Coconut oil- 2 tbsp
  • Mustard seeds- ½ tsp
  • Chana dal- 1 tsp
  • Urad dal- 1 tsp
  • Dried red chili- 2
  • Curry leaves- 1 sprig
Instructions
  1. In a bowl, soak 2-inch fresh tamarind in ½ cup water for 5 minutes. Squeeze the tamarind well in water to release the juice, Drain the tamarind juice and discard the skin. Keep aside.
  2. Roasting coconut: Place a non-stick pan over medium heat.
  3. Add chana dal, saute for a few seconds.
  4. Add urad dal, saute till both dals turn light golden.
  5. Add dried red chilies and curry leaves; saute for 2 minutes.
  6. Add grated coconut and roast for 3 minutes. Do not roast till golden brown. Coconut has to be only slightly roasted.
  7. Remove the pan from the heat, let cool down a bit.
  8. To a blender, add the roasted coconut mix and salt.
  9. Add ½ cup fresh tamarind extract.
  10. Add 1 to 1½ cups water.
  11. Grind till smooth paste.
  12. Transfer to a bowl. Taste and add more salt if required.
  13. Keep aside.
Making Tempering
  1. Place a non-stick pan over medium heat. Add 2 tbsp coconut oil.
  2. Add chana dal and urad dal, let turn golden.
  3. Add dried red chili and curry leaves, saute for a minute.
  4. Pour the tempering over the chutney.
  5. Serve along with dosa, idli, appam or rice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/coconut-dried-red-chili-chutney-roasted-coconut-chutney-recipe/