Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, basic coconut chutney. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Basic Coconut Chutney is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Basic Coconut Chutney is something that I have loved my whole life.

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

The ingredients needed to make Basic Coconut Chutney:

1. Take roasted Chana dal
2. Get Coconut powder(freshly grated)
3. Make ready Green Chilli (or as per your taste)
4. Make ready Black Salt
5. Get Salt(or as per taste)
6. Get roasted Cumin powder
7. Make ready Fennel powder
8. Prepare Oil
9. Take Mustard seeds
10. Make ready Urad dal
11. Make ready Red Chillies
12. Prepare Sesame Seeds
13. Get Curry leaves
14. Get Lemon juice
15. Get 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’s going to wrap this up with this special food basic coconut chutney recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!