Beary Coconut Chutney
Veg
Vegan
Freshly ground coconut chutney with dried red chillies, tamarind, and a tempering of mustard seeds and curry leaves — tangier and more robust than typical South Indian coconut chutney, reflecting the Tulu Nadu influence in Beary cooking.
Cuisines
Mangalorean
Beary
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | fresh grated coconut |
| 2 tablespoons | roasted gram dal (chana dal) |
| 2 tablespoons | coriander leaves |
| 2 | green chilies |
| 1 inch | ginger |
| 1 teaspoon | tamarind paste |
| 1 | small onion |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 | dry red chili |
| 5 | curry leaves |
| 1 tablespoon | coconut oil |
Instructions
- 1 In a blender, combine grated coconut, roasted gram dal, coriander leaves, green chilies, ginger, tamarind paste, onion, and salt.
- 2 Add water gradually and blend to a smooth paste.
- 3 Transfer the chutney to a serving bowl.
- 4 In a small pan, heat coconut oil over medium heat.
- 5 Add mustard seeds and let them splutter.
- 6 Add urad dal and fry until golden brown.
- 7 Add dry red chili and curry leaves, sauté for a few seconds.
- 8 Pour the tempering over the chutney and mix well.
Tips
Adjust the number of green chilies according to your spice preference.