Coconut chutney is mostly used with many south Indian dishes like Dosa, Idli, Upma, etc. No doubt that this is a very healthy dip. Apart from this coconut dip can be used with pakora, Chilla too.
What is coconut chutney?
Coconut chutney is made with blending white pulp of dry coconut with salt. Then tempered with red pepper, mustard seeds, oil, curry leaves, and roasted gram. It is good to go for 2 days if stored in the fridge. But try to eat fresh.
White coconut chutney looks delicious. Clean brown part from coconut pulp and then blend. Also, try to use fresh Coconut pulp and not the stored one.
It is very easy and quick to make. And it can be consumed just after it is prepared.
Preparation time- 10 mins.
Cooking time- 2mins
Coconut – 1 grated
Red pepper- 1
Mustard seeds- 1tsp
Roasted gram – few
Salt to taste
Blend the grated coconut with water, roasted gram and salt, and turn into a smooth paste.
Do not add much water as it will make dip rainy.
For tempering heat oil and then add all the ingredients. Keep on the stove for 1 minute.