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Coconut Chutney (South Indian)

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Source and licence

"Coconut Chutney (South Indian)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coconut_Chutney_(South_Indian), revision 4615206), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Chutney_(South_Indian)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4615206

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Dry roast the channa dal until browned. Allow it to cool.
  2. Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
  3. For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
  4. Add the seasoning mixture to the chutney, and mix well.