COCONUT CHUTNEY

Ingredients

Grated coconut – 1 cup

Green chilly – 2-3

Shallots – 2

Ginger – a very small piece

Tamarind – a little bit (optional)

Salt – to taste

For seasoning

Coconut oil – ½ tbsp

Mustard – ½ tsp

Black gram – ½ tsp

Red chilly – 1 or 2

Sliced shallot - 1

Curry leaves – 6-8 leaves

Method

Grind coconut, chilies, shallots, ginger, tamarind, and slat to a very fine paste.  Transfer the mixture in to a bowl.

Heat a pan. Add oil and crackle mustard and add all other ingredients for seasoning and sauté for 1 minute.  Pour this to the chutney.  Or pour the chutney to the pan and slow down the flame and add water if you want loose chutney and heat well.  Stir continuously.  Don’t boil.  Adjust the salt.

Note

1. You can use bird eye chilly instead of green chilly.
2. If you want red chutney, add dried red chilies.  Roast red chilies in oil or with out oil before grinding.
3. If you are health conscious you can avoid seasoning.
4. You can avoid shallots while seasoning.

DRIED RED CHILLY CHUTNEY/MULAKUCHATHCHATHU

MulakuchathachathuAdd caption

Ingredients

Dried red chilies - 8 nos

Shallots (chuvannulli/sambhar onion)- 4-6 nos

Tamarind (kolpuli) - a small quantity

Salt - as required

Coconut oil - 2 tbs

Preparation

In a pan add 1 tbsp oil and fry the red chilies.  Then crush these chilies along with tamarind, shallots, and salt.  Finally add the oil and mix well.