Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, basic coconut chutney. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Basic Coconut Chutney is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Basic Coconut Chutney is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook basic coconut chutney using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Basic Coconut Chutney:

1. Take roasted Chana dal
2. Prepare Coconut powder(freshly grated)
3. Make ready Green Chilli (or as per your taste)
4. Prepare Black Salt
5. Make ready Salt(or as per taste)
6. Get roasted Cumin powder
7. Prepare Fennel powder
8. Take Oil
9. Make ready Mustard seeds
10. Get Urad dal
11. Take Red Chillies
12. Get Sesame Seeds
13. Get Curry leaves
14. Take Lemon juice
15. Prepare Asafoetida

Steps to make Basic Coconut Chutney:

1. Take ½ cup freshly grated coconut in a small grinder jar. - Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
2. Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
3. At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle. - Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
4. When the urad dal start becoming golden, cumin seeds will also crackle and get browned. - Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
5. Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. - Add lemon juice and mix.
6. Serve with idly, dosa, uttapam or vada/pakoda.
7. Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.

So that is going to wrap it up with this special food basic coconut chutney recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!