1/2 coconut, grated or cut into small pieces
4 dried red chilies
1/2 shallot, cut into pieces
1 Tbs oil
1 tsp mustard seeds
1 tsp black gram dal
1. Using a blender, grind the coconut and shallot with a half cup of water into a smooth paste. If it is too thick, add more water.
2. For the seasoning, heat a saucepan with the oil. Add mustard seeds. When they start to pop, lower the heat. Add the black gram dal, dried red chilies and a few curry leaves. When the dal turns brown, remove and add to the chutney. Mix well and add salt, if necessary.
- Learn how to open a coconut and remove the meat.
Coconut Chutney is served with most meals in South India. A very traditional accompaniment, this South Indian recipe is delicious and easy. Once you break the coconut, You can use either red or green chilies in this recipe. Both versions of this vegetarian Coconut Chutney recipe are delicious and popular.