Chutney is a grounded form of paste made out of fresh ingredients. It is such a versatile dish that, you could see different variety of chutneys these days. The texture of the end product changes according to ingredients and our preference.
We Indians, especially from South, have grown up eating chutney as a accompaniment with Dosas, Idli, Vada, Boiled Root vegetables , Appam and Rice. In North, chutneys play an important role in most of Chaats and Street food. You could even serve them with a sandwich. There are different type of chutneys, and it is tough to make a count of it.
This particular chutney is one of the best accompaniment for Paal Appam (Rice coconut lace hopper) . My brother and I grown up eating this a lot. Though the ingredients looks simple, the sweetness of coconut, pungent taste of shallots (small onions), heat of chilies and flavorful tempering makes this simple chutney scrumptious.
Authentic way of preparing this chutney is to crush all the ingredients in a grinding stone (which we call “Arakallu”). The spice mix and the masala paste for curries we prepare it in a grinding stone at home in India. I have learnt to use the grinding stone in my teens. Thanks to my Mom!! My father still likes the coconut chutney , I prepare in the grinding stone. Nothing can beat the taste of stone grind chutney.
Shredded Coconut(Fresh) – 1 Cup
Shallots – 3 nos, peeled and chopped
Red chilly powder – 1/2 teaspoon
Salt – a tiny pinch ( to taste)
Coconut oil – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Curry leaves – 1 spring
You have to,
1. Coarsely grind(we just need to crush) the ingredients mentioned under “to grind” without adding water.
2. Heat oil in a pan on a medium flame.
3. Add mustard seeds. Once it pops up add curry leaves and fry for 2-3 seconds.
4. Add coconut mixture and saute for approx a minute. Make sure not to burn. Switch off the flame.
- Shredded Coconut(Fresh) - 1 Cup
- Shallots - 3 nos, peeled and chopped
- Red chilly powder - ½ teaspoon
- Salt - a tiny pinch ( to taste)
- Coconut oil - ½ teaspoon
- Mustard seeds - ¼ teaspoon
- Curry leaves - 1 spring
- Coarsely grind ingredients mentioned from 1 to 4 without adding water.
- Heat oil in a pan on a medium flame.
- Add mustard seeds. Once it pops up add curry leaves and fry for 2-3 seconds.
- Add coconut mixture and saute for approx a minute. Make sure not to burn. Switch off the flame.
- Serve with Paal appam
Notes: If you are preparing the paste on a grinding stone (or a pestle and mortar), first you need to grind salt and 2 dry red chilies(replacing the red chili powder) to a smooth paste. You could add few drops of water during this process. Then add the onion. Crush well. Finally add the coconut and crush then mix along with the onion chili paste. After this you could do the tempering as mentioned above