Udupians have taken food very seriously as a science and experimented with variety of chutney recipes. Chutneys are based on a wide range of recipes and preparation methods, they vary widely by geography, they can range from a wet to dry or coarse to fine and they can be combined with a wide variety of foods or used for dipping.
The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick.
- 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
- 2 tbsp putani / roasted chickpeas
- 1 green chili / hari mirch
- 2 tsp of coriander leaves
- Small ball of tamarind
- 1 tsp urad dal (split, skinned black gram)
- ¾ tsp mustard seeds / rai or sarson
- ¾ tsp cumin seeds / jeera
- 1 sprig of curry leaves / kadi patta
- a pinch of asafoetida / hing
- 1 red chili / lal mirch
- 1 tbsp oil
- Salt to taste
Lets start the recipe step by step:
- Grind together coconut, tamarind, coriander leaves, chilli, salt, putani with little water to a smooth consistency.
- Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry the urad dal till it becomes brown.
- Then add the curry leaves, red chili and asafoetida.
- Fry for a minute. Immediately pour the tempering on the coconut chutney.
- Mix it well with the coconut chutney.
- Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.
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