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Coconut Chutney Recipe

Coconut Chutney Recipe offered to Krishna in a traditional bowl, garnished with mint leaf.
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Hare Krishna Coconut Chutney is a unique and aromatic condiment known for its creamy and tangy properties. This easy-to-make chutney combines coconut, roasted channa dal, green chillies, ginger, and spices to create a versatile addition to your favorite dishes. Perfect for adding flavor to snacks, meals, and recipes.

Ingredients

Scale
  • Chutney:
    • 1/2 cup coconut (fresh grated or desiccated)
    • 2 tablespoons roasted channa dal
    • 1 or 2 green chillies
    • 1/2 inch ginger
    • Salt to taste
    • 3–4 tablespoons water
  • Tempering:
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1/2 teaspoon cumin seeds
    • 9–10 curry leaves (basically 1 sprig)
    • Pinch of asafoetida (hing)
    • 1 dry red chili
    • 1/2 tablespoon oil

Instructions

  1. Prepare the Chutney:
    • Blend Ingredients: In a blender, combine the coconut, roasted channa dal, green chillies, ginger, salt, and water. Blend until smooth. Adjust the consistency with more water if needed.
  2. Tempering:
    • Heat Oil: In a small pan, heat the oil over medium heat.
    • Add Spices: Add mustard seeds and let them splutter. Then add urad dal, cumin seeds, curry leaves, asafoetida, and dry red chili. Fry until the dal turns golden brown and the spices release their aroma.
    • Combine: Pour the tempering over the blended coconut chutney and mix well.
  3. Serve:
    • Enjoy: Serve the chutney fresh with idlis, dosas, vadas, or any South Indian snack.

Notes

  • Adjust Spices: You can adjust the amount of green chillies to suit your taste preferences.
  • Flavor Variations: Add a bit of lemon juice for a tangy twist.
  • Serving Tip: Serve the chutney fresh for the best flavor and texture.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/side-items-condiments/coconut-chutney-recipe/