{"id":26326,"date":"2020-04-16T17:45:09","date_gmt":"2020-04-16T21:45:09","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26326"},"modified":"2021-12-11T13:03:13","modified_gmt":"2021-12-11T18:03:13","slug":"best-tasting-coconut-chutney","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/best-tasting-coconut-chutney\/","title":{"rendered":"Best Tasting Coconut Chutney"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26327\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Best-tasting-coconut-chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Best-tasting-coconut-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Best-tasting-coconut-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Best-tasting-coconut-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>This has been my favorite coconut chutney, perfect with dosa, idli or appam&#8230;<\/p>\n<p>Many South Indian dishes are served with chutneys especially Dosa &amp; Idlis. Chutney is comfort food with its spicy and tangy taste. There are a few chutneys that can be made without the addition of coconut. However, my favorite is chutneys made with coconut. In this recipe, I&#8217;ve also added onion &amp; tomato and whole red dried chilies impart the required heat.<\/p>\n<p>Give it a try and this will turn into your favorite chutney.<\/p>\n<h3><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/category\/recipes\/by-category\/chutney\/\" target=\"_blank\" rel=\"noopener noreferrer\">Other Chutney Recipes, click here<\/a><\/strong><\/h3>\n<h3><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/instant-pot-fermented-perfect-dosa-batter-how-to-make-crispy-dosa-instant-pot-dosa\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instant Pot Fermented dosa recipe, click here<\/a><\/strong><\/h3>\n<h2><strong>Cooking Video<\/strong><\/h2>\n<p><iframe loading=\"lazy\" title=\"Best Tasting Coconut Chutney- Chutney with Dosa\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/0Ze3B1BceWo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26328\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Coconut-Chutney-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Coconut-Chutney-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Coconut-Chutney-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Best-tasting-coconut-chutney-475x200.jpg\" \/>\n<div class=\"item ERName\">Best Tasting Coconut Chutney<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Chutney<\/span><\/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=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT10M\">10 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=\"ERSeparator\">[b]For Roasting[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Chana dal- 1 tbsp (optional)<\/li>\n<li class=\"ingredient\">Shallots or small onions, sliced- 2 shallots or 4 small onions<\/li>\n<li class=\"ingredient\">Garlic, chopped- 2 cloves<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 tbsp<\/li>\n<li class=\"ingredient\">Whole dried red chilies- 3 or 4<\/li>\n<li class=\"ingredient\">Cumin seeds-1 tsp<\/li>\n<li class=\"ingredient\">Tomato, chopped- 1<\/li>\n<li class=\"ingredient\">Coconut, grated- 1 cup<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ERSeparator\">[b]For cooking[\/b]<\/li>\n<li class=\"ingredient\">Coconut Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Whole dried red chilies- 2, halved<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tamarind extract- 2 inch slice soaked in 1\/4 water for 5 minutes<\/li>\n<li class=\"ingredient\">Salt- 1 to 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/4 to 1\/2 cup<\/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 slice tamarind in 1\/4 cup water for 5 minutes. Squeeze the tamarind in water, drain the extract and discard the skin.<\/li>\n<li class=\"instruction\">Place a pan over medium heat, let turn hot.<\/li>\n<li class=\"instruction\">Add coconut oil, followed by chana dal; let turn light golden brown.<\/li>\n<li class=\"instruction\">Add onion, ginger, garlic, dried red chilies, cumin seeds, tomato and coconut. Saute and roast for a few minutes till coconut turns golden in color.<\/li>\n<li class=\"instruction\">Remove pan from the heat, let cool down.<\/li>\n<li class=\"instruction\">Add to a blender jar along with 1 cup water and grind to a coarsely smooth mixture.<\/li>\n<li class=\"instruction\">Place a pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add dried red chilies &amp; curry leaves.<\/li>\n<li class=\"instruction\">Add the ground coconut, combine well.<\/li>\n<li class=\"instruction\">Add tamarind extract.<\/li>\n<li class=\"instruction\">Add salt to taste &amp; add 1\/4 to 1\/2 cup water to thin down the chutney; cook for 2 minutes.<\/li>\n<li class=\"instruction\">If you prefer thick chutney, you can skip adding water.<\/li>\n<li class=\"instruction\">Serve into a bowl and enjoy with dosa, idli, appam etc.<\/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","protected":false},"excerpt":{"rendered":"<p>This has been my favorite coconut chutney, perfect with dosa, idli or appam&#8230; Many South Indian dishes are served with chutneys especially Dosa &amp; Idlis. Chutney is comfort food with its spicy and tangy taste. There are a few chutneys that can be made without the addition of coconut. However, my favorite is chutneys made &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26327,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[556,348,710,27,22,18,30],"tags":[659,35,651],"class_list":["post-26326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney","category-coconut-by-ingredient","category-healthy-recipes","category-indian-cuisine","category-kerala-cuisine","category-vegetarian","category-video","tag-chutney-2","tag-coconut","tag-videos","course-chutney","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26326","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=26326"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26326\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26327"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}