Coconut chutney recipe

Ingredients

To temper

Method

1. Grate coconut, place it along with chilli, fried gram dal, salt and little water in a blender to grind it until smooth or desired consistency.

Notes

• Always use freshly broken and scrapped coconut for best tasting chutney. Dont use dried up coconut.
• If the coconut is little bit on the tender side, then it will taste great.
• How to troubleshoot  a watery chutney? – Add more grated coconut or little more fried gram dal and grind it again. Adjust salt and chilli accordingly.
• My chutney is not white, why? – Do not scrap the coconut with the brown part, scrap carefully only the white part. Do not add more fried gram dal or chilli, which will also affect the colour.
• Fresh and a bit tender coconut gives whitish chutney.
• Add little milk for getting a rich and whiter chutney.
• Add water carefully while grinding, you can add less while grinding and always can add more if needed later.
• If you want chutney in runny side, add little more fried gram dal and grind it watery. If you want thick, then no need.
• I sometimes never add fried gram dal also and grind with very less milk or water to make ‘getti chutney’.
• Add a few drops of coconut oil and mix after grinding for a nice flavor or you can use coconut oil for tempering too.
• Variations with this chutney : 
  * Add a small pinch of tamarind (Add more chilli to balance)
  *Add a garlic flake while grinding
  *Add a piece of ginger while grinding
  *Add a small onion (Shallots) while grinding
  *Add few curry leaves while grinding
  *Add a half sauteed tomato while grinding (Add more chilli to balance)
  *Add half sauteed onion while grinding
  *Add roasted channa dal in place of fried gram dal
  *Add roasted channa dal and red chillies in place of fried gram dal and green chillies.
  *Add roasted peanuts and red chillies in place of fried gram dal and red chillies.
  *Temper 2 tblsp finely chopped small onions
  *Fry some carrot and grind along to make carrot chutney
• Do not use your hands while grinding if you are packing it and makes sure you temper the chutney as my mom / MIL says it keeps the chutney longer without getting spoilt.