I am a happy soul if i have two fresh tender coconut water ๐Ÿ™‚ Something which is a must specially in Summer. But in Delhi its so hard to get fresh one. I remember everyday in office i used to have this after lunch at Rupees 10 in bangalore. And if you ever visit Mysore which is 120 km from Bangalore , don’t forget to try giant tender-coconut which is more than sufficient for a person. Almost triple size of a regular one.

Today i am gonna share a coconut chutney recipe. As i like more coconut in my chutney so i have used less amount of pea-nut.You can increase or even can use 50-50.

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Coconut-Chutney
Servings
Ingredients
For Tempering
Servings
Ingredients
For Tempering
Instructions
  1. Except tempering part , take all other ingredients and add water to make a fine smooth paste.
  2. The consistency of chutney again is not any particular to follow. You can make thick or liquid as you like.
  3. Once the paste is ready,prepare tempering in a small wok.Put oil,add mustard seed.Be careful while adding as it will really start making noise ๐Ÿ™‚ Add fresh curry leaves and switched off the flame immediately.
  4. Add this tempering on top of coconut chutney and mix well.Its ready.
Recipe Notes

You can enjoy this with Vadas, Dosas or Idli.

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