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The white coconut chutney is most popularly served in restaurants, alongside idlies and dosas. The addition of garlic is tricky, and you have to be careful not to overdose, as this is raw garlic and people are often sensitive to it.<\/p>\n
It was in a small ashram that I had this chutney with a crunchy tempering – with the fenugreek seeds and urad dal. It gives the chutney a lovely crunch. Skip these two items if you like it soft.<\/p>\n
Time taken: 10 min
\nServes 2<\/p>\n
\u00bd coconut, grated
\n1 green chili
\n\u00bd tsp chopped garlic<\/p>\n
1 tsp dhuli\u00a0urad<\/em> or split black gram dal Grind the coconut, chili, garlic and salt together. Add water bit by bit to help with the grinding, until it reaches the consistency you desire.<\/p>\n Heat oil, add the mustard and fenugreek seeds, urad<\/em> dal, coriander\u00a0and curry leaves. Pour this on top of the chutney. Serve.<\/p>\n Goes well with idli<\/a>, rava idli<\/a>,\u00a0akki roti<\/a>, neer dosa<\/a>, and many more!<\/p>\n","protected":false},"excerpt":{"rendered":" The white coconut chutney is most popularly served in restaurants, alongside idlies and dosas. The addition of garlic is tricky, and you have to be careful not to overdose, as this is raw garlic and people are often sensitive to it. It was in a small ashram that I had this chutney with a crunchy … Continue reading White Coconut Chutney<\/span>
\n\u00bc tsp\u00a0methi<\/em> or fenugreek seeds
\n\u00bd tsp mustard seeds
\n2 tbsp chopped coriander leaves
\n1 sprig curry leaves
\n1 tsp coconut oil
\nSalt to taste<\/p>\nMethod<\/h3>\n