Coconut Chutney

# of servings:  6
Preparation Time:  5 mins	Cook Time:  2 mins

There seems to be a secret ingredient missing when a restaurant dish is made at home...  Not any more!  This popular favorite, restaurant-style!  A great accompaniment with a variety of South Indian foods like Idli, Dosa, Rotti, Chapati or Rice dishes.

Ingredients:

• Grated coconut - 1.5 cups
• Roasted gram - 0.25 cup
• Cinnamon - 0.25 inch
• Cloves - 2
• Green chili paste - 1 tsp
• Salt
• Tamarind paste - 0.75 tsp
• Jaggery (or) brown sugar - 1 tsp
• Coriander leaves - about 1 cup
• Mustard seeds - 0.25 tsp
• Urad daal - 2 tsp
• Curry leaves - 2 stalks

Method:

• Place the coconut, roasted gram, cinnamon, cloves, green chili paste, salt, tamarind paste and jaggery in a blender jar
• With little hot water, make it into a coarse paste
• Add the coriander leaves to the blender jar and pulse it, just enough to make it homogenous with the coconut, etc
• In a vessel, take a couple tsps of oil and splutter the mustard seeds
• Add urad daal and temper till it turns brown
• Add curry leaves to it and turn off the heat
• Pour the ground chutney and mix in the seasoning prepared
• Serve with some hot idli, dosa, roti or chapati or even rice

Tips and Tricks:

• Using hot water in the blender jar doesn't let the oil in the coconut to not make the jar greasy, making clean up easier
• Throw in the stalks of the curry leaves as well as coriander leaves into the blender, along with coconut.  They are full of flavor and nutrients and will get incorporated well into the chutney
• Mix in the seasoning just before serving to keep the crunch of the urad daal

Pictures: 

Final Outcome: