Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, basic coconut chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Basic Coconut Chutney is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Basic Coconut Chutney is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook basic coconut chutney using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Basic Coconut Chutney:

1. Make ready roasted Chana dal
2. Make ready Coconut powder(freshly grated)
3. Get Green Chilli (or as per your taste)
4. Take Black Salt
5. Prepare Salt(or as per taste)
6. Prepare roasted Cumin powder
7. Prepare Fennel powder
8. Prepare Oil
9. Make ready Mustard seeds
10. Get Urad dal
11. Take Red Chillies
12. Take Sesame Seeds
13. Make ready Curry leaves
14. Get Lemon juice
15. Take Asafoetida

Instructions 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 is going to wrap it up for this exceptional food basic coconut chutney recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!