- Coconut gratings – 1 cup
- Green chillies – 4 Nos
- Bengal gram dhal – 2 tablespoons
- Tamarind – a small gooseberry size
- Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
- Salt – 1 teaspoon or as per taste
- Oil – 2 to 3 teaspoons
- Mustard and curry leaves for seasoning
In a kadai put one teaspoon oil and fry separately asafetida and dhal till it turn light brown. Add tamarind and green chillies and fry for two to three seconds. Finally add coconut and fry everything together for a second. Remove and cool it. Add salt and grind to a paste. Season it with mustard and curry leaves.
Thank you Vidhya.
my son loves this version of chutney.he wants to take it in his lunch box.can we send coconut chutney in lunch box?its summer time wont the chutney get spoilt.
Nice to hear that you son likes this chutney. To keep this chutney for long hours, do not add more water while grinding. Fry all the ingredients and put it in mixie and grind it without adding any water first. It will become coarse powder. Then add very little water and grind it for few seconds and remove. This is like Thuvaiyal and stay good for more hours.
Wonderful receipes from your end.:)
Would be grateful if you can share thebelow:
1) Receipe of MALGAPADI / MALGA PUDI chutney (powder & chutney ).
2) Some Coolant beverages in summer.
Please see under Masala Powders in this website for Milagai podi and under Soup for cold soups.