tamarind pulp 2-3 curry leaves 2 long, mild red chillies – chopped (about 5½ Tbsp)
water. Blend till you get a smooth ‘chutney texture’ , adding up to ¼ cup more water to allow for easy grinding (only if needed). (Don’t add too much water or the chutney will be too lose). Add to serving bowl. Tempering: Heat oil in small pan. Crucial mustard seeds, Add curry leaves and dried chili pieces. Allow to turn crisp and not darken. Pour over chutney. Serve with Dosa or Idlis. Coconut Chutney for Dosa / Idli Notes: Keep unused chutney in the fridge, covered for a day more. You can add more mild red chili to the ground coconut if desired. Ginger is the key flavoring to the coconut, must not be omitted.
Coconutchutney recipe is a quick chutney recipe goes well with Idli, dosa, medu vada and dal vada. Serve this coconutchutney with hot idly, dosa, Kichadi, ven pongal, upma, poori, chapati and rice also
In light with winter and greens, I have here today mint coconutchutneyfor you. Because Winter is the most happy, soul-satisfying and amazing time of the year for us who live in the sand land under hot-hot SUN