Coconut Chutney

For me no matter how good the dosa is without tasty chutney I will not enjoy it. Good chutney completely masks the taste of dosa for me. I love eating dosas/iddilys with a combination of coconut chutney and tomato chutney. I am in absolute delight whenever I eat this.

When I came here I didn't had any idea to make coconut chutney. I searched a lot and tried out a few of them and none of them really tasted the way I wanted. Recently when I visited India my mother in law made this chutney. When I had it I was like 'This was the taste I was looking for'. I grabbed the recipe right away. Next day she showed me how this chutney is made. I was pleasantly surprised by its simple ingredients and how easy it is made

  

Recipe:

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1. Grated coconut     -  1 cup  *Freshly grated coconut gives best result. But I don't have access to any so I used desiccated coconut.
2. Water                 -  1/2 - 1 cup depending on the thickness preference.
3. Dried Red Chilies  -  3 nos
4. Salt                    -  As required.
5. Oil                      -  1 tbsp
6. Mustard seeds      -  1 tsp
7. Onion                 -  1/4 of a medium or Shallots - 2-4 cut into small pieces

1. Heat a pan. 
2. When the pan is hot place the red chilies and press it on the pan to evenly cook.
3. Do the same on the other side of chili. 
4. When the chilies are slightly darker or when the aroma of the red chilies comes, remove the chillies and pop it into a mixer.
5. Add the grated coconut also into the mixer along with enough water to make a fine paste.
6. Pour this coconut- red chili paste on to a serving dish. Add salt as required.
7. Heat some oil in a pan and splutter the mustard seeds.
8. Add the chopped onions and fry for some time. 
9. When the onions turns light brown, remove it from the heat.
10. Pour this mustard-onion in to the coconut- red chilie paste right away.

* This recipe doesn't call for cooking the coconut.