COCONUT CHUTNEY WITH DRY RED CHILLIES

     Coconut Chutney is one kind of a versatile accompaniment. Add any ingredient to your whims and fancies, there you go with a whole new Chutney of your Choice.  Coconut Chutney ground with Dry Red Chillies suits well with most of the South Indian Tiffin items like Idli, Dosa, Uthappam, Paniyaram, Adai, Appam etc.,
     It is one of the easiest chutneys which could be prepared within minutes.  Just very few ingredients - Coconut, Dry Chillies, Roasted Grams, a clove of Garlic and a hint of Tamarind is what I use for this Chutney.

Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM  

Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes

INGREDIENTS :

Coconut - 1/2 Cup
Roasted Bengal Gram Dhal(Pottukadai) - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - a Clove
Tamarind Paste - Small amount
Salt - To Taste

For Tempering :

Oil - 2 Tspns
Mustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal  - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.

METHOD :

• Heat 1/2 Tspn of Oil in a small pan and roast the Dry Red Chillies in a very low flame for few minutes or until they puff up. 
• Switch off the flame and leave it aside.
• Grind grated Coconut along with Roasted Bengal Gram Dhal, Roasted Dry Chillies, Garlic, Tamarind Paste and Salt in a mixer grinder/blender.
• Dry grind the ingredient initially.
• Sprinkle water and grind them into a coarse paste. 
• Finally, adjust the amount of water accordingly.
• For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
• Pour the tempering over to the ground Chutney and mix well.
• Serve with your dish of choice.

NOTES :

• Adjust the number of Dry Chillies to suit your spiciness.
• Roasting the chillies in Oil will enhance the flavour of the Chutney.
• Can add a small piece of ginger / few shallots for a variation.
• Tempering the Chutney in Coconut Oil gives a good taste.
• Adding Tamarind is purely optional.