COCONUT CHUTNEY

    There are quite a variations of Chutneys and Coconut Chutney is one which comes to mind the on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, may be for Idli, Dosa, Uthappam, Upma, Pongal, Rava Kichadi, Puri, Kara Kozhukattai and for Snacks like Ulundhu Vadai, Paruppu Vadai, Bajjis etc., is this universal Coconut Chutney.
     This can be prepared with freshly grated coconuts for a fresh and tasty Chutneys, but if it isn't available, give a try with frozen or desiccated coconuts.  This chutney is a default side dish in any South Indian Restaurant.   Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.

Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM  

Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes

INGREDIENTS :

Coconut - 1/2 Cup
Roasted Bengal Gram Dhal - 1/4 Cup
Green Chillies - 1-2 Nos.
Ginger - a Small Piece
Curry Leaves - A Sprig
Salt - To Taste

For Tempering :

Oil - 2 Tspns
Mustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal  - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.

METHOD :

• Grind grated Coconut along with Roasted Bengal Gram Dhal, Green Chillies, a small piece of Ginger, Curry Leaves and Salt in a mixer grinder/blender.
• Dry grind the ingredient initially.
• Sprinkle water and grind them into a coarse paste. 
• Finally, adjust the amount of water accordingly.
• For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
• Pour the tempering over to the ground Chutney and mix well.
• Serve with your dish of choice.

NOTES:

• The above method is how I usually make.
• I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
• For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
• Adjust the amount of Green Chillies according to your spice preference.
• Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
• Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.
• Can sauté finely chopped Shallots along with the tempering.  If so avoid adding shallots while grinding them.
• Tempering in Coconut Oil gives an enhanced flavour to the chutney.