Coconut Chutney

This Coconut Chutney recipe was noted down when talking to a chef in a popular old restaurant in Mysore. Here it is…

Ingredients:

• 1 cup fresh shredded coconut
• 1 tablespoon chopped cilantro
• few curry leaves
• 2 green chillies
• ½ teaspoon salt (salt to taste )
• one small marble size tamarind
• one small marble size jaggery
• 2 teaspoon oil
• ½ teaspoon mustard seeds
• pinch of hing (Asafoetida)
• ¼ to ½ cup water (You can use extra water to get the chutney to your desired consistency)

Method:

1. First heat 1 teaspoon of oil in pan on a medium heat.
2. Once the oil is hot add chillies. Don’t add whole chillies, but rather cut it into 2 pieces or even chop it.
3. Add cilantro and curry leaves, and turn off the heat.
4. Add coconut and all the other ingredients, except for mustard and hing.
5. Fry it for few seconds. We just want it to be a little warm.
6. Now, put this mixture into the mixer and grind it for few seconds.
7. Add water and grind it for a few more seconds, as we don’t want our chutney to be a fine paste – it should be on the coarser side.
8. Transfer it to a bowl and give the final touch, the seasoning.

For seasoning:

1. Keep the ladle on the stove on a medium high heat.
2. Add the remaining 1 teaspoon oil and let it heat up.
3. To check if the oil is ready, add a few mustard seeds. They have to pop right away.
4. Add all the mustard seeds and asafoetida.
5. Turn off the heat and add this seasoning to the chutney and mix it.
6. That is all! Our Mysore restaurant style chutney is ready to eat. This is also popularly known as Narial Chutney and Thengai Chutney
7. Best with dosa, rice rotti and with many more dishes. Enjoy!