Coconut Chutney With Red Chilly

#CoconutChutneywithRedChilly : Coconut chutney is generally prepared with green chilly, coconut scarping and fried gram. But it can also be prepared with roasted red chilly, coconut and other condiments. This chutney tastes very good with a nice aroma of fried red chilly. Now lets see how to prepare this tasty and spicy coconut chutney.

Ingredients :
1/2 cup	Coconut scrapings
1 Tsp	Kadalai paruppu [ gram dhal ]
1 1/2 Tsp	Fried gram [ pottukadalai ]
2 - 3	Red chilly [ adjust ]
2	Garlic cloves
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
3/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
8 - 10	Curry leaves
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Heat a kadai on slow flame.
Add oil and roast red chilly till it turns deep reddish.
Take out and then add gram dhal.
Roast till golden color.
Now take all the given ingredients except lemon juice in a mixie jar.
Grind without adding water.
Then add lemon juice and water.
Grind corsely or according to your liking.
Transfer into a serving bowl.
Temper mustard seeds and curry leaves.
Pour over prepared chutney.

This chutney is a very good side dish for Idly, Dosai,

Rice Upma and Rice Sundal.





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Coconut Chutny - White Chutny

#CoconutChutney is the most suitable side dish for almost all types of tiffin like idly, dosai, upma, vadai,.... and the list goes on!!
It is the simplest chutney and takes very little time to prepare.
If the chutney is prepared from freshly grated #coconut the taste will be very good.

Ingredients :
Coconut grated                              : 1/2 cup
Fried grams                                    : 3 tblsp
Green chilly                                    : 2 ( adjust to your taste )
Garlic clove                                    : 1
Salt                                                1/2 tsp ( adjust )

For tempering :
Mustard seeds                                : 1/4 tsp
Curry leaves                                   : 7 to 8
Oil                                                  : 1/2 tsp

Method :
Take all the given ingredients in a mixie jar.
Run the mixie without adding water.
Now add 1/4 cup of water and again run mixie to get a smooth paste.
If needed add some more water and grind.
Adjust salt.
Transfer into a serving bowl.
Heat oil in a kadai and temper mustard seeds.

When mustard splutters add curry leaves and pour it over the chutney.

Note : 
The taste of chutney differs in accordance with the amount of coconut and fried grams.
If the chutney needs to be spicy add more green chilly.




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