{"id":25854,"date":"2019-07-08T09:37:06","date_gmt":"2019-07-08T13:37:06","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25854"},"modified":"2019-07-08T09:37:37","modified_gmt":"2019-07-08T13:37:37","slug":"coconut-dried-red-chili-chutney-roasted-coconut-chutney-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/coconut-dried-red-chili-chutney-roasted-coconut-chutney-recipe\/","title":{"rendered":"Coconut Dried Red Chili Chutney- Roasted Coconut Chutney Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25855\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Dried-Red-chili-chutney.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Dried-Red-chili-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Dried-Red-chili-chutney-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Roasted coconut and dried red chili chutney along with dosa or idli is truly a South Indian comfort food&#8230;<\/p>\n<p>This is an easy to make chutney recipe made with coconut, dried red chilies and dals. I&#8217;ve roasted the coconut slightly before grinding and then made the tempering and poured over the ground coconut mixture.<\/p>\n<p>Tasted really good and I served with dosa.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25856\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Red-chili-Chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Red-chili-Chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Red-chili-Chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Red-chili-Chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/07\/Coconut-Dried-Red-chili-chutney.jpg\" \/>\n<div class=\"item ERName\">Coconut Dried Red Chili Chutney- Roasted Coconut Chutney Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Fresh Tamarind extract- 1\/2 cup (2-inch slice soaked in 1\/2 cup water)<\/li>\n<li class=\"ERSeparator\">[b]For Grinding[\/b]<\/li>\n<li class=\"ingredient\">Chana dal- 2 tbsp<\/li>\n<li class=\"ingredient\">Urad dal- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Dried red chilies- 4 to 5 (if you like the heat add 5)<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Grated coconut- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Salt- 3\/4 to 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making Tempering[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Chana dal- 1 tsp<\/li>\n<li class=\"ingredient\">Urad dal- 1 tsp<\/li>\n<li class=\"ingredient\">Dried red chili- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, soak 2-inch fresh tamarind in 1\/2 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.<\/li>\n<li class=\"instruction\">Roasting coconut: Place a non-stick pan over medium heat.<\/li>\n<li class=\"instruction\">Add chana dal, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add urad dal, saute till both dals turn light golden.<\/li>\n<li class=\"instruction\">Add dried red chilies and curry leaves; saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add grated coconut and roast for 3 minutes. Do not roast till golden brown. Coconut has to be only slightly roasted.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, let cool down a bit.<\/li>\n<li class=\"instruction\">To a blender, add the roasted coconut mix and salt.<\/li>\n<li class=\"instruction\">Add 1\/2 cup fresh tamarind extract.<\/li>\n<li class=\"instruction\">Add 1 to 1 1\/2 cups water.<\/li>\n<li class=\"instruction\">Grind till smooth paste.<\/li>\n<li class=\"instruction\">Transfer to a bowl. Taste and add more salt if required.<\/li>\n<li class=\"instruction\">Keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Tempering[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a non-stick pan over medium heat. Add 2 tbsp coconut oil.<\/li>\n<li class=\"instruction\">Add chana dal and urad dal, let turn golden.<\/li>\n<li class=\"instruction\">Add dried red chili and curry leaves, saute for a minute.<\/li>\n<li class=\"instruction\">Pour the tempering over the chutney.<\/li>\n<li class=\"instruction\">Serve along with dosa, idli, appam or rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted coconut and dried red chili chutney along with dosa or idli is truly a South Indian comfort food&#8230; This is an easy to make chutney recipe made with coconut, dried red chilies and dals. I&#8217;ve roasted the coconut slightly before grinding and then made the tempering and poured over the ground coconut mixture. Tasted &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[556,348,27],"tags":[659,35],"class_list":["post-25854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney","category-coconut-by-ingredient","category-indian-cuisine","tag-chutney-2","tag-coconut","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25854"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25854\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25856"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}