FIERY COCONUT CHUTNEY
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Tips & Tricks for Perfect Fiery Coconut Chutney
For the spiciest flavor, use dry Guntur or Byadgi chillies and dry roast until aromatic. Keep onion quantity minimal to prevent sweetness. Use fresh coconut for best texture; frozen can alter flavor. Add warm water while grinding only if needed. Always pour tempering while hot to release full aroma. Store refrigerated for up to 2 days. Serve warm or at room temperature with dosas, idlis, pongal, or plain steamed rice.
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Step-by-Step Recipe : Fiery Coconut Chutney
INGREDIENTS
- **For the Chutney:**
- 3 dried red chillies, dry roasted
- 2 cups grated coconut
- 1/2 onion, chopped
- 1/2 tsp black pepper
- 1 tsp roasted jeera (cumin seeds)
- Salt to taste
- **For the Tempering:**
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 red chilly
- 10 curry leaves
- A pinch of hing (asafoetida)
- 1 tbsp oil
- 2 pinches turmeric powder
PREPARATION STEPS
1. **Prepare the Chutney:**
- In a mixer, add the dry roasted red chillies, jeera, and black pepper. Grind into a fine powder.
- Add the grated coconut to the mixer and grind again until well combined.
- Finally, add the chopped onion and salt. Grind coarsely and transfer to a bowl.
2. **Prepare the Tempering:**
- Heat oil in a pan.
- Add the jeera, mustard seeds, urad dal, and red chilly. Sauté until the mustard seeds start to pop and the urad dal turns golden brown.
- Add the curry leaves, hing, and turmeric powder. Fry briefly until aromatic.
3. **Combine:**
- Pour the tempering over the prepared chutney and mix well.
4. **Serve:**
- This chutney can be enjoyed with dosa or rice.