![Coconut chutney Thumbnail.jpg](https://images.hive.blog/DQmPjsNDZNe2R9AqnSKSoFtpPN7Bgcqzs5vCGqgJR1wJ85f/Coconut%20chutney%20Thumbnail.jpg) Hi everyone! Today I am going to share a recipe on how to make coconut chutney. A chutney is a gravy dish in Indian cuisine. It is something we have with idli, dosa and sometimes even fried snacks such as vada. The chutney gives an extra savoury and a teeny bit of spiciness to complete the taste of the meal.
# *Ingredients*
![IMG_20220217_173113.jpg](https://images.hive.blog/DQmQCa4W8T55tjGxr4RALt8bcVqW2gAi4FWdu395ssKSGYy/IMG_20220217_173113.jpg) Let me run through the ingredients. The main ingredient is of course, undoubtedly coconut. The above is half of a shredded coconut.
![IMG_20220217_173101.jpg](https://images.hive.blog/DQmRJN7J9j1uFWfcFaVPidGDy1F8VH4GVnowXVb6JmCxHTp/IMG_20220217_173101.jpg) These are the other ingredients: * 1 large onion - chopped * 1 garlic clove - cut into halves * 1/2 inch of ginger - cut into pieces * Tamarind - the size of a marble * Dry chillies - 5 to 6 * Oil - to your preference * Salt - to taste * Tadka seeds - 1 teaspoon * Water
https://www.animatedimages.org/data/media/562/animated-line-image-0158.gif # *Cooking Method*
# Let's Roast
### *Let's go through the cooking process now. In order to make chutney, we first need to roast the ingredients and then grind them altogether into a paste.*
![1 Oil.jpg](https://images.hive.blog/DQmXC6Zvmm9fEf9kr2MEBrPrYRHGQGhQa4woNGcmCXqdK9N/1%20Oil.jpg) First of all, pour some oil into the pot. This is a non-stick pot by the way, which is why it is better to pour the oil first so we can avoid damaging the pot. Then, turn the heat on.
![2 Tadka seeds.jpg](https://images.hive.blog/DQmeeTkaFZ6jj5FNrDR2sNkVESvq9ajDE6ZAa4sgqFVc9Cy/2%20Tadka%20seeds.jpg) Next, add the tadka seeds into the pot. These are also known as tempering seeds. Basically, it comprises of cumin seeds, methi seeds, urad dhal and split black lentils. Also, be cautious when you add them because they may start jumping due to the hot oil so don't get too close to the pot especially in the beginning.
![3 Ginger and onion.jpg](https://images.hive.blog/DQmdYWkkHk115WmG14z7JAHCahpRiMwJVzDbVQztc9AHBhU/3%20Ginger%20and%20onion.jpg) After that, add the ginger and garlic pieces. Mix everything well.
![4 Onion and chillies.jpg](https://images.hive.blog/DQmW9THmgkm68UYDJrXsVKsUjKDdmzvGxAdEfxtGVKVpXSg/4%20Onion%20and%20chillies.jpg) Moving on, add the dry chillies and onion. By the way, these are the round dry chillies which I found to be a little spicier than the regular dry chillies in oblong shape. Hence, add them according to your preferences.
![IMG_20220217_173434.jpg](https://images.hive.blog/DQmZckmMutRjTWvye36YPwRkaPxtmhiskzUGawCmiSrG2wb/IMG_20220217_1734342.jpg) Here's a picture with a better quality. Unfortunately we were quite in a rush while preparing it so I couldn't get many good pictures which is why I'm including some screenshots so it gives an idea of the steps.
![5 Tamarind.jpg](https://images.hive.blog/DQmQHqYPPAEQed7bG7BQnubdqKu6ShGbFxQsQ47f3YmpPuv/5%20Tamarind.jpg) Then, add the tamarind into the mixture and mix them all again so the savoury taste spreads proportionally.
![6 Coconut.jpg](https://images.hive.blog/DQmc28fDav2axrTh1WvHJdUdPmYnHbt7NESvmVP5NRyoa92/6%20Coconut.jpg) Finally, add the shredded coconut into the pot. Now it is time to be patient because it will take a while for it to cook and turn brownish which is when we know it is done.
![IMG_20220217_173759.jpg](https://images.hive.blog/DQmc7GWxKkf6EUfdpVTgvJ1wLzWDSSZSxp9bcR5FtBGkbKN/IMG_20220217_1737595.jpg) So, here it still looks white in colour as it has just been added into the pot.
![IMG_20220217_174605.jpg](https://images.hive.blog/DQmTrZPnibRXV9rmHwe8Gvsqtr6Sh93kkD9aDnaq9VtE3e9/IMG_20220217_174605.jpg) Check the colour difference of the coconut out. Now it looks brownish which is the indication that it is ready to be grinded now.
https://www.animatedimages.org/data/media/562/animated-line-image-0523.gif # Let's Grind
![IMG_20220217_183103.jpg](https://images.hive.blog/DQmTbddRX2nthid9WLErgEXgt8h3jBKbx7upJaZBCJAvXnJ/IMG_20220217_1831031.jpg) The most important thing before doing this is to let the mixture cool off first. Only then, it is ready to be grinded. Otherwise, it can cause the grinder lid to fly off literally and that can actually be dangerous. So, please always allocate plenty of time for the ingredients to cool off. Once they are cool, transfer them to a grinder like this.
![9 water.jpg](https://images.hive.blog/DQmVXZtaNpqZh6tzERPt9vDPiT9cEYivkZ4WwhqbFJSTLq6/9%20water.jpg) Start grinding them with intervals so we can get the right texture and not overly fine paste. Since the mixture contains coconut, the mixture may be dry so feel free to add some water if you like your chutney to be a little liquidy in texture.
![IMG_20220217_184310.jpg](https://images.hive.blog/DQmTsC9KS6oXouev11w31jDKCVe5LtGhWxjidBB4Pxs4puy/IMG_20220217_18431013.jpg) This is how it looks after grinding everything. The texture generally should not be too fine.
![10 texture.jpg](https://images.hive.blog/DQmWsbK1zPnbdCqzMHYJryuPtNPsARxRNHPe8C2kWk4xxsj/10%20texture.jpg) This is actually a screenshot from my video to show how the texture should be. It shouldn't drip freely, meaning not too fine.
![IMG_20220217_184413.jpg](https://images.hive.blog/DQmUBjAE77tKe27XqvTyV841Cc8tZGXNQJU5YU9VrmNYPcZ/IMG_20220217_1844131.jpg) Here's an idea. If you own a microwave, then transfer it to a microwave safe container so you can heat it up later on. However, keep in mind that coconut chutney can't be kept for too long, as in 2 days. I suggest you to refrigerate it after a meal so it will still be good for the next one.
![IMG20220218200759.jpg](https://images.hive.blog/DQmb7DLYsLXqUUK82wyFaNopE9QPwtNZnR727m1ULgjgs9b/IMG20220218200759.jpg) This is a picture of my meal. The food above is idli. I had them with two different chutneys. Can you guess which is the coconut chutney?
![5aa695bee8b0977d5ba31256f46e6a085115ab13fcdfe9f66b6eefb6924a5863.0.png](https://images.hive.blog/DQmSQvLHCEnPCUm7GKUZa8XkcmpGY6EN59UqCw8VrGvuPkh/5aa695bee8b0977d5ba31256f46e6a085115ab13fcdfe9f66b6eefb6924a5863.0.png) Chutney can also be eaten with dosa, like it is in the Bitmoji image above. That is all I have to share for now :D I will be back later with another post, hopefully an artsy one. I enjoyed making this post because for the first time I used many large sized fonts. It was fun to add them here and there. Thank you for dropping by and I wish you a wonderful weekend!