Coconut Chutney Recipe

Go Eat Learn man (GelMan) is hungry and new to cooking. Like every tech guy, GelMan wants a quicker output with minimum effort by following exact specifications.

Today GelMan wants to try his hand at famous Indian side dish for breakfasts - coconut chutney. Below are other names:

Coconut chutney preparation is a 2 step process - preparation of chutney paste and tempering. And entire process, including tempering, takes 15 mins. Yes, just 15 mins.

Ingredients:

For chutney paste:

1. Grated or chopped coconut - 1 cup
2. Green chillies - 2/3 (Don't worry about the green chillies in pic, we used Mexican Serrano peppers  due to unavailability of Indian variety of green chilles)
3. Tamarind - 4/5 pieces
4. Mint leaves - 6
    pudina (Telugu/Hindi/Tamil)
5. Cilantro/Coriander Leaves - 5 sticks
    kothimeera (Telugu), dhaniya patta (Hindi), kothamalli elai (Tamil)
6. Black cumin/Caraway seeds - 1 tea spoon
     aavalu (Telugu), kala jeera (Hindi), perun jeerakam (Tamil)
7. Garlic - 2 pieces
    allam (Telugu), lahsun (Hindi), poondu (Tamil)
8. Salt - 1.5 tea spoon
9. Sugar - 1/2 tea spoon

 
For Tempering:

10. Oil - 1 tea spoon
11. Mustard - 1/2 tea spoon
12. Black cumin seeds - 1/2 tea spoon
13. Black gram - 1/2 tea spoon
14. Red chilli - 2 pieces
15. Curry Leaves - 1 stick

Process: 

Preparing chutney paste:

a) Lightly heat green chillies (2) and garlic (7) in a pan - do not overheat

b) Add all ingredients 1 through 9 into a mixer and grind it - do not add water initially

c) Once a wet powdered chutney is ready, add some water and grind again.

Tempering:

d) In a pan, add oil and heat it

e) Add items 11-14 and heat until a light brownish color appears

f) Add tempering to coconut chutney paste. 

GelMan's coconut chutney is ready! 

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