Let’s go back to the basics for a bit.
Coconut chutney is almost an everyday affair in a lot of South India homes and feature quite regularly in others.
It pairs very well with Idli, dosa, uthappam, paniyaram, vada and few more mains based on your taste inclination.
For the chutney:
100 gm Grated coconut
3 tbsp Curd (Indian Yoghurt)
1 tbsp Water
2 Sambhar onion/small Shallots/Pearl onion (roughly chopped)
2 Green chillies (roughly chopped)
1 inch Ginger (roughly chopped)
Salt to taste
For tempering (optional):
1 tbsp Coconut oil
1/2 tsp Black Mustard seeds
3-4 Curry leaves
1. Add the ingredients for the chutney to a blender /grinder and grind till just slightly coarse
2. In a small pan, heat oil and add the mustard seeds and curry leaves.
3. Turn off the heat after the spluttering reduces and let cool
4. Move the chutney to a bowl and pour the tempering over it