- Yields: 2 Cups
- Preparation Time: NA
- Cooking Time: 4-5 minutes
Health Benefits:
The fresh Coconut in the Chutney has mostly medium chain triglycerides/fats which is good for weight loss per some researchers. It is high in fiber and lauric acid and also acts to lower microorganisms.
Ingredients:
- Coconut, grated-1 cup or big pieces (Many international grocery stores carry frozen grated coconut)
- Dalia/Peanuts (ground nuts)-¼ cup
Spices:
- Ginger-½ inch or ½ teaspoon
- Green chilies, crushed/chopped-1/4-1 teaspoon (depending on the spicy hot taste desired)
- Cilantro/Coriander-5 to 6 branches (optional- for those who like the chutney color to be light green) which also adds to the nutritional value
- Neem leaves-5 to 6
- Mustard seed-½ teaspoon
- Cumin seed-½ teaspoon
- Urad dal-½ teaspoon
Liquids:
- Ghee (1 teaspoon)/Avocado oil 2 teaspoons
- Water ½-1 cup based on the freshness of the coconut
Cooking Instructions:
- Take freshly grated coconut in a chutney jar of a grinder.
- Add dalia/peanuts, chilies (chopped), ginger, coriander leaves. Grind it finely.
- Add enough water to be able to grind the mixture to a fine thick paste. Remove it to a bowl.
- Add salt to taste.
- For tempering, take oil/ghee in a small pan. Add mustard seeds. Let them crackle, then add cumin seeds and urad dal and then add curry leaves.
- Stir it on a low flame until the urad dal gets golden brown.
- Remove it from the stove and immediately pour the entire tempering on the ground coconut chutney in the bowl.
- Mix them well.
Serve it with hot Dosa, Idli, Uttapam or other South Indian foods.
Add 1 tablespoon of chopped cilantro and daliya daal in a grinder. Grind to fine paste and add it to the salty chutney.
