Coconut Chutney (With Coconut Powder) Recipe by Rosalyn John
Cooking Instructions Prep Time: 5 Mins Cook Time: 1 Min 1 To prepare the coconut chutney, in a blender jar add all the ingredients mentioned above under the heading “Blend Together” and blend to a smooth paste. (Alternatively, you can soak the coconut powder in warm water for about 5 minutes before blending.) 2 3 4 Transfer the prepared coconut chutney in a serving bowl. 5 For the tempering, heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Add the roasted chana dal and urad dal and roast till the dals have slightly changed in colour. Add the curry leaves and the asafoetida. Saute for 30 seconds and switch off the flame. 6 The tempering is ready. Pour it over the freshly prepared coconut chutney and give it a mix. Taste and adjust the salt. This chutney stays fresh for 3 days in the refrigerator. 7 Simple yet delicious Instant Coconut Chutney is ready. Serve it with dosa, idli, uttapam or appe. 1 To prepare the coconut chutney, in a blender jar add all the ingredients mentioned above under the heading “Blend Together” and blend to a smooth paste. (Alternatively, you can soak the coconut powder in warm water for about 5 minutes before blending.) 1 To prepare the coconut chutney, in a blender jar add all the ingredients mentioned above under the heading “Blend Together” and blend to a smooth paste. (Alternatively, you can soak the coconut powder in warm water for about 5 minutes before blending.) 2 2 3 3 4 Transfer the prepared coconut chutney in a serving bowl. 4 Transfer the prepared coconut chutney in a serving bowl. 5 For the tempering, heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Add the roasted chana dal and urad dal and roast till the dals have slightly changed in colour. Add the curry leaves and the asafoetida. Saute for 30 seconds and switch off the flame. 5 For the tempering, heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Add the roasted chana dal and urad dal and roast till the dals have slightly changed in colour. Add the curry leaves and the asafoetida. Saute for 30 seconds and switch off the flame. 6 The tempering is ready. Pour it over the freshly prepared coconut chutney and give it a mix. Taste and adjust the salt. This chutney stays fresh for 3 days in the refrigerator. 6 The tempering is ready. Pour it over the freshly prepared coconut chutney and give it a mix. Taste and adjust the salt. This chutney stays fresh for 3 days in the refrigerator. 7 Simple yet delicious Instant Coconut Chutney is ready. Serve it with dosa, idli, uttapam or appe. 7 Simple yet delicious Instant Coconut Chutney is ready. Serve it with dosa, idli, uttapam or appe. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Potato Enchiladas 🥔🌶️ Vegetable Fritters 🥒 California Farm Broiled Lamb Kebabs California Farm Aleppo Hot Red Paprika Pepper Potato Enchiladas 🥔🌶️ Vegetable Fritters 🥒 California Farm Broiled Lamb Kebabs California Farm Aleppo Hot Red Paprika Pepper Foxtail Millet Mor Kali Jamun shot IDLI 😋 DOSA BATTER Baked Salmon in Foil tin: BEETROOT PANCAKE (Beetroot CHILLA) 😋 Banana Pancakes Potato Masala For Dosa Poha Dosa Nuttela fudge brownies Magic with stuffed gol gappe - Fusion of North Indian Gol gappe and South Indian Dosa batter Foxtail Millet Mor Kali Jamun shot IDLI 😋 DOSA BATTER Baked Salmon in Foil tin: BEETROOT PANCAKE (Beetroot CHILLA) 😋 Banana Pancakes Potato Masala For Dosa Poha Dosa Nuttela fudge brownies Magic with stuffed gol gappe - Fusion of North Indian Gol gappe and South Indian Dosa batter