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Coconut Chutney with Roasted Red chillies and Garlic

One thing I like about being in Chennai is the fact that we get readymade Idli/ Dosa batter, which comes handy in case of emergencies. We always prefer to have coconut chutney with Idlis. Once I decided to experient and went about adding whatever I felt like. To cut the story short, this has turned out to be one of our favourite chutneys.

Here’s the recipe.

Coconut Chutney with Roasted Red chillies and Garlic

Coconut Chutney with Roasted Red chillies and Garlic

One thing I like about being in Chennai is the fact that we get readymade Idli/ Dosa batter, which comes handy in case of emergencies. We always prefer to have coconut chutney with Idlis. Once I decided to experient and went about adding whatever I felt like. To cut the story short, this has turned

Ingredients
  

  • 1 - 1/2 cups coconut Grated
  • 2 - 3 chillies Dried red
  • cloves Garlic (2-3 big or 5-6 small)
  • 1 tablespoon bengal gram Roasted (Pottukadala/Putana dal)
  • 1/4 teaspoon Tamarind paste
  • to taste Salt

Instructions
 

  • Roast the chillies and garlic over flame till they just start to turn black. Allow to cool,.
  • Grind these with rest of the ingredients to a fine paste.
  • Add water to suit the consistency to your liking.

Notes

Note: If you wish, you could temper mustard seeds and curry leaves and pour over the chutney before serving.
I like to use it without tempering 🙂
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