Coconut Tamarind Chutney (Vada, Idli and Dosa Chutney)

Ingredients

1 Cup Coconut, Scrapped
1 Inch Ginger, Grated
2 Green Chillies, Seeds removed and slit into two halves
Small Ball of Tamarind
1/2 Cup Water or more as per your requirement
Salt as per taste

For Tampering or Tadka
1/2 Tsp Cumin Seeds or Jeera
1/4 Tsp Mustard Seeds
1 Strand of Curry Leaves
1 Dry Red Chilli
1 Tbsp Oil

Servings / Time

8 People / 20 minutes

Preparation

1. In a blender add 1 Cup scrapped coconut, grated ginger, slit green chilies, a small ball of tamarind, salt and 1/2 cup of water. Blend to form a nice thick paste. More water can be added in case the chutney needs to be thinner.

2. Now add this chutney to a bowl. Let us prepare the tadka for this chutney to give it an extra added flavor.

3. For the tadka, take a small nonstick pan, add oil to it, heat the oil on a medium flame. Once the oil is hot add the mustard seeds, cumin seeds, curry leaves and the dry red chilly. Once the seeds begin to crackle the tampering or the tadka is ready.

4. Pour the hot tampering once ready, over the chutney along with the oil.

5. Your chutney is now ready. It can be refrigerated for around 3 days. Best served with idlis, dosas, and vadas.

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