Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, basic coconut chutney. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Basic Coconut Chutney is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Basic Coconut Chutney is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Basic Coconut Chutney:

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