Prep Time: 20 minutes

Cook Time: 05 minutes

Servings: 2-3 Servings

Coconut chutney is to South India what green and sweet chutneys are to the North. It is served almost every day as part of breakfast spread and sometimes at lunch and dinners too, when there is any kind of snack being served. It goes well with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma.

Ingredients

• Fresh grated coconut: 1 cup
• Roasted chickpeas (split): ½ cup or less (optional)
• Green chillies - 1 small or to taste
• Ginger to taste
• Jaggery to taste
• Cumin seed powder: a pinch
• Rock salt to taste

For Tempering

• Mustard seeds: ½ tsp
• Cumin seeds: ½ tsp
• Curry leaves: 1 sprig
• Asafoetida: a pinch
• Green or red chillies
• Urad dal: 1 tsp

Method

• Roast the roast chickpeas (split) till it turns brown.
• Now grind all the ingredients together in a blender till they become a fine paste. Add water as needed.
• Roast all ingredients for tempering and add to the ground coconut/chana dal. Mix and serve.

Eating guide

• Food group: nuts
• Can be easily combined with other food groups (except fruits), and thus eaten with meals.
• Nut based chutneys are great additions to children’s meals. Goes well with idli/dosa.

Image credit for title pic: www.vegecravings.com

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