Easiest Way to Vegan Delicious Coconut Chutney Curry

Lina Potter
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Easiest Way to Vegan Delicious Coconut Chutney Curry
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Easiest Way to Vegan Delicious Coconut Chutney Curry Delicious, fresh and tasty.

Coconut Chutney Curry. Coconut Chutney is a lightly spiced, nutty dip served as a popular side dish with Indian food. Absolutely EASY to make, this well-loved condiment is made by blending together tender grated coconut with green chillies, garlic cloves and roasted gram lentils. Coconut Chutney is a staple South Indian side dish for breakfast dishes such as idli, dosa, vada, upma or pongal.

In large resealable food-storage plastic bag, place bread crumbs, coconut and curry.

Place in bread crumb bag; seal and shake to coat.

First add water and then rest of the ingredients for easy grinding.

You can have Coconut Chutney Curry using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Chutney Curry

  1. Prepare 1 cup of Grated Coconut.

  2. Prepare 3 of Green Chillies.

  3. It’s 6 of Small Shallots.

  4. Prepare 1 piece of Ginger.

  5. You need 2 tbsp of Coconut Oil.

  6. It’s 1/2 tsp of Mustard Seeds.

  7. Prepare 2 of Dried Red Chillies.

  8. It’s 1 stick of Curry Leaves.

  9. It’s 2 pinch of Asafoetida Powder.

  10. It’s of Salt.

  11. You need of Water.

Coconut or Nariyal Chutney is a great accompaniment to South Indian dishes such as idli and dosa.

Coconut Chutney is usually very easy to prepare with grinding the main ingredients, adding a quick tadka (tempered seasoning) to it and it is ready to be served.

Further add curry leave and saute for another minute.

Now pour the hot tempering on the chutney and mix well.

Coconut Chutney Curry step by step

  1. Grind grated coconut, green chillies, four small shallots & ginger by adding a little water..

  2. Heat a pan. Add the ground mixture into it. Do not boil!.

  3. Heat coconut oil. Add mustard seeds. After one minute add dried chillies, chopped shallots & curry leaves. Saute..

  4. When the shallots turn brown, add asafoetida powder. Then add the sauteed ingredients to the chutney. Add salt to taste. Stir..

Serve with idli, dosa or uttapams.

Can be stored for upto a day in the refrigerator.

I like blending the coconut with a little water grated ginger minced green chilis and salt.

Then in a pan I roast some urad dal dry whole red chili curry leaves and black mustard seeds.

I mix t g is in as tempering before serving with some dosas and sambhar.