A great accompaniment to any South Indian dishes!
If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!
Total cook time: 10 minutes
Servings: 4
Ingredients
- ½ cup fresh coconut (can also use dessicated coconut)
- ¼ cup roasted split gram
- ½ cup water (or more if its too dry)
- 1-2 green chillies (depending on the spice level)
- Salt to taste
- For tempering:
- 1 tbsp coconut oil
- 2 tsp mustard seeds
- 6-7 curry leaves (fresh/dried)
Notes:
- You can use any other oil if coconut oil is not available.
- You can add more of the roasted split gram if you prefer a less coconut taste.
Method
- Blend the coconut, green chilli, water, roasted split gram and salt.
- Adjust the water consistency as per desired thickness.
- Transfer to a bowl.
- In a pan, heat the coconut oil.
- Add the mustard seeds and curry leaves and cook until they begin to splutter.
- Pour the hot tempering on the coconut blend.
- This is best served chilled and can be kept in the fridge for 1-2 days once made.
Hope you enjoy this!
Payal
P&K's Food Heaven 
One Reply to “Coconut Chutney”