4 Ways Coconut Chutney

Coconut Coriander Chutney

Servings - 3 - 4

INGREDIENTS

Split bengal gram - 30 grams
Oil - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 1/2 tablespoons
Coriander - 10 grams
Coconut - 80 grams
Tamarind - 20 grams
Salt - 1 teaspoon
Water - 65 milliliters
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 tablespoon
Curry leaves - 25 - 30

PREPARATION
1. Take a pan, add 30 grams split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 tablespoon oil in a another pan, add 1 tablespoon green chili, 1 1/2 tablespoons ginger, 10 grams coriander and mix it well.
4. Cook for 2 - 3 minutes on medium heat.
5. Transfer this into a blender, add 80 grams coconut, roasted split bengal gram, 20 grams tamarind, 1 teaspoon salt, 65 milliliters water and blend it into a puree.
6. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon mustard seeds and stir well.
7. Add 25 - 30 curry leaves and stir for 2 - 3 minutes on medium heat.
8. Pour the tempering over the chutney.
9. Serve.

Coconut Mint Chutney

Servings - 3 - 4

INGREDIENTS

Split bengal gram - 30 grams
Oil - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 1/2 tablespoons
Mint - 10 grams
Coconut - 80 grams
Tamarind - 20 grams
Salt - 1 teaspoon
Water - 65 milliliters
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 tablespoon
Curry leaves - 25 - 30

PREPARATION
1. Take a pan, add 30 grams split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 tablespoon oil in a another pan, add 1 tablespoon green chili, 1 1/2 tablespoons ginger, 10 grams mint and mix it well.
4. Cook for 2 - 3 minutes on medium heat.
5. Transfer this into a blender, add 80 grams coconut, roasted split bengal gram, 20 grams tamarind, 1 teaspoon salt, 65 milliliters water and blend it into a puree.
6. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon mustard seeds and stir well.
7. Add 25 - 30 curry leaves and stir for 2 - 3 minutes on medium heat.
8. Pour the tempering over the chutney.
9. Serve.

Coconut Peanut Chutney

Servings - 3 - 4

INGREDIENTS
Oil - 1 tablespoon
Peanuts - 60 grams
Green chili - 1 tablespoon
Mint - 10 grams
Coconut - 80 grams
Tamarind - 20 grams
Garlic - 10 - 12 cloves
Salt - 1 teaspoon
Water - 65 milliliters
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 tablespoon
Curry leaves - 25 - 30

PREPARATION
1. Heat 1 tablespoon oil in a pan, add 60 grams peanuts, 1 tablespoon green chili and stir for 2 - 3 minutes on medium heat.
2. Add 10 grams mint and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Transfer this into a blender, add 80 grams coconut, 20 grams tamarind, 10 - 12 garlic cloves, 1 teaspoon salt, 65 milliliters water and blend it into a puree.
5. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon mustard seeds and stir well.
6. Add 25 - 30 curry leaves and stir for 2 - 3 minutes on medium heat.
7. Pour the tempering over the chutney.
8. Serve.

Coconut Chutney

Servings - 3 - 4

INGREDIENTS
Split bengal gram - 30 grams
Coconut - 140 grams
Curd - 70 grams
Green chili - 1 teaspoon
Salt - 1 teaspoon
Water - 30 milliliters
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 tablespoon
Curry leaves - 25 - 30

PREPARATION
1. Take a pan, add 30 grams split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a blender, add 140 grams coconut, 70 grams curd, roasted split bengal gram, 1 teaspoon green chili, 1 teaspoon salt, 30 milliliters water and blend it into a puree.
4. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon mustard seeds and stir well.
5. Add 25 - 30 curry leaves and stir for 2 - 3 minutes on medium heat.
6. Pour the tempering over the chutney.
7. Serve.