Restaurant Style Coconut Chutney ( Taaja nariyal ki hotel jaise chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Coconut chutney" is a very delicious and nutritious recipe that goes well with ldli, Dosa, Uttpam etc.

# Coconut is a good source of several nutrients.  From coconut we get vitamin  B6, iron and minerals like magnesium, zinc, copper, manganese and selenium.

# It has Anti-oxidants properties...so we must include coconut in our daily diet.

So coconut chutney enhances the taste and nutrients in our food.

# Prep Time...10 minutes
# No cooking recipe
# Servings....4

# Ingredients For Coconut chutney...

1. Fresh grated Coconut....1 cup ( 150 gram ) ( Pani wala nariyal )
2. Green chillies...2
3. Grated ginger....1 inch
4. Roasted chana or chana dal...3 spoon
5. Sesame seeds....1 spoon
6. Sendha salt...1/2 Tea spoon
7.  Black salt....1/2 Tea spoon
8. Curd...1 1/2 Table spoon

# Ingredients For Tempering ( Tadka ) The Chutney....

1.Coconut or Mustard oil...1 Table spoon
2. Mustard seeds...1 Tea spoon
3. Curry leaves...10 or 12
4. Dry whole red chillies....2
5. Asafoetida...1/2 pinch

#  Method Of Making..

1. Firstly, clean the roasted chana ( bhune chana ) if there is any black skin ( chilka ).
( Roasted and peeled chana is easily available in the market )

If you are using chana dal in place of bhune chana...Then let it soak for 3 hours as it becomes soft and fluffy.
It brings a nice taste and texture in coconut chutney.

2. Now grate the coconut in a grater or cut it in small fine pieces.

3. Now take a mixer jar and transfer in it.. all the ingredients of chutney like...grated coconut, green chillies, ginger, salt, curd, chana etc.
Add little water as needed and grind it smoothly.

4. Take out the coconut Chutney in a bowl...
Now keep ready the tadka for chutney.

5. Take a tadka pan...add a little oil..
Ad the oil heats up well...just add mustard seeds to crackle and asafoetida to sizzle.
Then add curry patta and dried red chillies and saute them.

6. Transfer this tadka in the Chutney and mix well.

In this way,  Restaurant style coconut chutney is ready to serve.

You can serve it with idli, Dosa, rice, uttpam and chapatis.

Transferring in the refrigerator...You can eat it for 3 or 4 days.

#  Note...

1. You can make coconut chutney with dry coconut too.
But fresh coconut brings a nice white texture and taste.

2. Grind the coconut in batches...for 30 seconds in the starting and check it.

Add few spoons of water as needed and make a smooth paste of it.

3. If you like...You can add 1spoon urad dal in tadka and saute it.

Thanku Friends,
Thanks again.