In South India restaurants dosa or idli plate consists of variety of chutneys. There is a famous restaurant chain by this name and this time when I visited India I could not wait to go there. The chutneys served there are amazing and the range is unbelievable.
Coconut chutney is very simple to make and is good for several days if refrigerated. You can use fresh or frozen coconut to make this chutney.
- Coconut --1/2 cup (fresh or frozen)
- Peanuts--1/4 cup
- Coriander seeds--1 teaspoon
- Urad dal --1 tablespoon
- Tamarind --1/2 teaspoon
- Dried red chillies--3-4
- Curry leaves
- Jeera powder--1 teaspoon
- Coriander leaves-A handful
- Salt to taste
Take a small pan and heat oil in it. Add jeera, peanuts, coriander leaves, urad dal, tamarind and saute on low flame for 2-3 minutes. Add the dried red chillies and coconut and saute for few seconds. Transfer this to the mixer and toss in some coriander leaves and add salt. You can add little water at this time to grind it to a smooth paste.
For tempering --Heat about 1 tablepoon oil and when hot add the mustard seeds to it. Add some hing(asafetida) and put it on the chutney. Serve with dosa,idli or wada.