This Coconut Chutney recipe was noted down when talking to a chef in a popular old restaurant in Mysore. Here it is…
- 1 cup fresh shredded coconut
- 1 tablespoon chopped cilantro
- few curry leaves
- 2 green chillies
- ½ teaspoon salt (salt to taste )
- one small marble size tamarind
- one small marble size jaggery
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- pinch of hing (Asafoetida)
- ¼ to ½ cup water (You can use extra water to get the chutney to your desired consistency)
- First heat 1 teaspoon of oil in pan on a medium heat.
- Once the oil is hot add chillies. Don’t add whole chillies, but rather cut it into 2 pieces or even chop it.
- Add cilantro and curry leaves, and turn off the heat.
- Add coconut and all the other ingredients, except for mustard and hing.
- Fry it for few seconds. We just want it to be a little warm.
- Now, put this mixture into the mixer and grind it for few seconds.
- Add water and grind it for a few more seconds, as we don’t want our chutney to be a fine paste – it should be on the coarser side.
- Transfer it to a bowl and give the final touch, the seasoning.
- Keep the ladle on the stove on a medium high heat.
- Add the remaining 1 teaspoon oil and let it heat up.
- To check if the oil is ready, add a few mustard seeds. They have to pop right away.
- Add all the mustard seeds and asafoetida.
- Turn off the heat and add this seasoning to the chutney and mix it.
- That is all! Our Mysore restaurant style chutney is ready to eat. This is also popularly known as Narial Chutney and Thengai Chutney
- Best with dosa, rice rotti and with many more dishes. Enjoy!