There are many ways we can prepare the coconut chutney. Coconut chutney is part and parcel of south indian families, for every breakfast goes well with this chutney. Our todays chutney is traditionally prepared as a side dish to the rice poori/akki poori . For this chutney we don’t add tamarind or even coriander leaves. It is very simple to make yet so delicious.
Here is the step by step instructions to make "Coconut Chutney"
Ingredients
- 1 cup grated fresh coconut if you are using frozen coconut bring it to room temperature
- 4 to 5 green chillies
- 1 tsp salt/salt to taste
- 1/4 cup water use water as needed
- For seasoning:
- 1 tsp oil
- 1/4 tsp mustard seeds
- pinch of hing skip this for Gluten free Option
Instructions
- Grind coconut, chillies along with salt and little water to a coarse consistency.
- Like this.
- Transfer the chutney to a bowl, add enough water to get the desired chutney consistency. Now prepare the seasoning.
Heat a tsp oil in a ladle, once it is hot add mustard seeds. Once the mustard seeds pops, turn off the heat and add hing (skip hing for gluten free option)
- Add the prepared seasoning to the chutney, mix it well. Enjoy this coconut chutney with Rice poori.
Notes
Do not use hing/asafoetida for a Gluten Free version of this chutney.