HOW TO MAKE HOMEMADE COCONUT CHUTNEY
Coconut Chutney – easy, versatile and full of bursting flavors. A delicious South Indian chutney served with dosa, idli, masala dosa, medu vada, uttapam, upma, pongal and many more. Here is how to make 3 types of best coconut chutney recipes with step by step photos
Step By Step Recipe Photos
Making White Chutney:
To begin with, gather all the ingredients. (photo 1)
Then, add coconut, green chillies, roasted chana Dal, ginger, yogurt into a blender along with water. Blend it to a fine paste. I have used around half cup and little more of water for each chutney. (photo 2 and 3)
For tempering (tadka), firstly, heat oil in a small pan. Once the oil heats up, add mustard and cumin seeds and fry for few seconds until aromatic. (photo 4)
Then, add urad dal and chana dal and fry until it picks up golden color, do not burn. (photo 5)
Add curry leaves and dried red chilies, fry for another few seconds. Finally, pour the tempering over the white coconut chutney. (photo 6 and 7)
Making Red Chutney:
To begin with, gather all the ingredients. (photo 1)
Then, add all the ingredients into a blender along with water. Blend it to a fine paste. I have used around half cup and little more of water for each chutney. (photo 2 and 3)
For tadka, first, heat oil in a pan. Once the oil heats up, add mustard and cumin seeds and fry for few seconds until aromatic. (photo 4)
Then, add urad dal and chana dal. Fry until it picks up golden color, do not burn. (photo 5)
Add curry leaves, fry for another few seconds. Finally, pour the tempering over the chutney. (photo 6 and 7)
Making Green Chutney:
To begin with, gather all the ingredients. (photo 1 below)
Then, add all the ingredients into a blender along with water. Now, blend it to a fine paste. I have used around half cup and little more of water for each chutney. (photo 2)
To give tadka or tempering, firstly, heat oil in a pan. (photo 3 )
Once the oil heats up, add mustard and cumin seeds and fry for few seconds until aromatic. (photo 4)
Then, add urad dal and chana dal. Fry until it picks up golden color, do not burn. (photo 5)
Now, add curry leaves, fry for another few seconds. Finally, pour the tempering over the green coconut chutney. (photo 6 and 7)
