Simple Way to Prepare Speedy Classic Coconut chutney - serve with Dosa

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Steps to Make Quick Classic Coconut chutney - serve with Dosa. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Classic Coconut chutney - serve with Dosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Coconut chutney - serve with Dosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Classic Coconut chutney - serve with Dosa is 5 persons. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Classic Coconut chutney - serve with Dosa using 13 ingredients and 8 steps. Here is how you can achieve it.

I used to make this chutney in Malaysia because of the availability of fresh grated coconut. Here we don’t have so I avoid it. But when I saw in Sonal’s class, I couldn’t resist. I went for grocery and buy coconut, break it and take it out from shell and grate it. The taste of fresh coconut chutney is divine. But if you do have, you can take desiccated coconut too.

Ingredients and spices that need to be Get to make Classic Coconut chutney - serve with Dosa:

1. For Grinding
2. 1/2 cup tightly packed fresh grated coconut or ½ cup desiccated coconut
3. 2 tablespoons roasted chana dal
4. 5-6 green chilies
5. 1/2 inch ginger
6. salt as per taste
7. 3-4 tablespoons water or add as required – for grinding
8. For Tarka
9. 1/2 teaspoon mustard seeds
10. 1/2 teaspoon Maash daal
11. 1 sprig curry leaves or 9 to 10 curry leaves
12. 5-6 dry red chili
13. 1/2 tablespoon oil m

Instructions to make to make Classic Coconut chutney - serve with Dosa

1. Take ½ cup tightly packed freshly grated coconut in a blender/ grinder jar
2. Then add green chili (chopped) and ½ inch ginger (chopped).
3. Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4. Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water. Dish out the chutney in a bowl
5. For Tarka: Heat oil in a small pan. Add the mustard seeds.
6. When the mustard seeds begin to splutter, add the cumin seeds and urad dal.
7. Fry till the urad dal starts to become golden and aromatic. Then add the curry leaves, red chili and asafoetida.
8. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change colour. Switch off the flame and immediately pour the Tarka on the chutney in the bowl. Mix the mixture very well. Serve coconut chutney with dosa

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