Coconut Chilli Chutney Recipe

Cooking Directions

• STEP 1.In a blender, grind together coconut, green chilies, ginger, and garlic to a smooth paste.
• STEP 2.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 3.Add the ground coconut paste, tamarind pulp, salt, and water. Cook for a few minutes until the flavors blend.
• STEP 4.Remove from heat and let the chutney cool. Serve with dosa, idli, or vada.

Cooking Tips

• Adjust the quantity of green chilies according to your spice preference.
• For a variation, you can add roasted peanuts or roasted chana dal to the chutney.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Coconut Chilli Chutney can be stored in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a side dish with dosa, idli, vada, or any South Indian meal.
• You can also use it as a spread for sandwiches or as a dip for snacks.