Chutneys tastes best when they are made fresh, for me this coconut chutney is a must & best for idli, simple pure coconut chutney without adding any gram dal ,groundnuts or shallots nor the chutney powder... The only irritating job for me in making coconut chutney is getting up early in morning 😪 to grate the coconut... Fresh coconut is tasty but i prefer grating the coconut the previous evening & refrigerate it...This makes my job easier 😊
Today i'm sharing 2 ways of making chutney or you can say 2 different colors of coconut chutney which goes well with idli...When i'm going to post a idli recipe a coconut chutney is a must in my blog otherwise it's not complete 😃
The white color coconut chutney is a Mangalorean style with green chilies...The way my mom is to make...
Ingredients : 1 cup fresh grated coconut, 3 green chilies or according to your taste, 1/2 inch ginger,
1/2 tsp salt, a small piece tamarind, 1/2 cup water.
Seasoning : 1/2 tsp oil,1/2 tsp mustard seeds, few curry leaves, 1 green chilly(slit).
Method : Add the grated coconut, green chilies, ginger, salt & tamarind in a mixer & grind to paste
( not too fine) Add salt &water as per your desired consistency & taste ( i prefer semi thick chutney for idli & thick chutney for dosa),,, Transfer the chutney to a bowl.
Heat oil in a kadai add the mustard seeds once it stops crackling add the curry leaves & the green chilly fry for a sec off the flame & pour over the chutney & immediately cover with a lid .
Serve with idli, dosa or vada 😋
The orange color chutney is the traditional Kerala style chutney instead of green chilly they use red chilly( So next time you don't have green chilly you can use red chilly 😀) & the chutney consistency is thinner, Mangaloreans don't heat the chutney while in Kerala they heat the chutney slightly...
Ingredients : 1/2 cup grated coconut,2-3 red chilies, 1/2 inch ginger, small piece tamarind, 1/2 tsp salt & 3/4 cup water(As per your consistency)
Seasoning : 1/2 tsp coconut oil,1 tsp mustard seeds, few curry leaves,2 whole red chilies.
Method : Grind all the ingredients to a paste & keep aside..
Heat oil in a kadai when its hot add the mustard seeds once it stops crackling add the curry leaves & the red chilies ( break in two pieces) & fry for a sec...Add the chutney paste, mix well & let it simmer until the steam comes through ...Don't let it boil..That'it enjoy with idli or dosa..😋
Today i'm sharing 2 ways of making chutney or you can say 2 different colors of coconut chutney which goes well with idli...When i'm going to post a idli recipe a coconut chutney is a must in my blog otherwise it's not complete 😃
The white color coconut chutney is a Mangalorean style with green chilies...The way my mom is to make...
Ingredients : 1 cup fresh grated coconut, 3 green chilies or according to your taste, 1/2 inch ginger,
1/2 tsp salt, a small piece tamarind, 1/2 cup water.
Seasoning : 1/2 tsp oil,1/2 tsp mustard seeds, few curry leaves, 1 green chilly(slit).
Method : Add the grated coconut, green chilies, ginger, salt & tamarind in a mixer & grind to paste
( not too fine) Add salt &water as per your desired consistency & taste ( i prefer semi thick chutney for idli & thick chutney for dosa),,, Transfer the chutney to a bowl.
Heat oil in a kadai add the mustard seeds once it stops crackling add the curry leaves & the green chilly fry for a sec off the flame & pour over the chutney & immediately cover with a lid .
Serve with idli, dosa or vada 😋
The orange color chutney is the traditional Kerala style chutney instead of green chilly they use red chilly( So next time you don't have green chilly you can use red chilly 😀) & the chutney consistency is thinner, Mangaloreans don't heat the chutney while in Kerala they heat the chutney slightly...
Ingredients : 1/2 cup grated coconut,2-3 red chilies, 1/2 inch ginger, small piece tamarind, 1/2 tsp salt & 3/4 cup water(As per your consistency)
Seasoning : 1/2 tsp coconut oil,1 tsp mustard seeds, few curry leaves,2 whole red chilies.
Method : Grind all the ingredients to a paste & keep aside..
Heat oil in a kadai when its hot add the mustard seeds once it stops crackling add the curry leaves & the red chilies ( break in two pieces) & fry for a sec...Add the chutney paste, mix well & let it simmer until the steam comes through ...Don't let it boil..That'it enjoy with idli or dosa..😋
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