Nov 17, 2006
Mangaloreans make pure coconut chutney. It does not have peanuts, or chana dal/putani like in other places. A fully grown fresh coconut is ideal for a coconut chutney. Make sure that it does not have dry coconut/copra or any rancid taste in it.
1 cup fresh shredded coconut
5-10 green chillies
tiny piece of tamarind
tiny piece of ginger
5-6 sprigs cilantro, optional
5-10 coriander seeds, optional
For seasoning, optional
1/4 tsp mustard seeds
5-6 curry leaves
Grind coconut along with green chillies, tamarind and ginger. When almost smooth add broken cilantro and coriander seeds and continue to grind. Take care not to heat the motor of your grinder or blender, this will cook the coconut which we want to avoid. Transfer to a bowl. Adjust salt.
You can season the chutney if you would like to. Splutter a few mustard seeds in a tiny bit of oil and the fry the curry leaves in it. Add to the chutney.
Adding cilantro and coriander seeds is optional. Some people do add jeera instead of coriander seeds. But I like the coriander seeds better. You may also add a small clove garlic of garlic to the chutney.
Serve on the side of idli or dosa.