Could there be any South Indian who has not tasted coconut chutney? NO WAY…NO CHANCE. It is the most common side dish prepared in every South Indian household and is a perfect combination for pongal, vada, idli or dosa. The simplicity of its preparation also accounts for part of its popularity – just grind a mix of grated coconut, roasted Bengal gram dhal, green chilies, salt and then add tempering to it. But at some point it becomes boring to repeat the same recipe time and again. So, why not try a slight twist to the common coconut chutney to pep up things a little? Continue reading if you are eager to know what is the alteration in the usual recipe.
- 1 cup grated coconut
- Here comes the twist –
roasted Bengal gram dhalfew pieces of raw, unripe mango (adjust quantity according to sourness/acidity)
- 1-2 green chilies (balance acidity of mango with spiciness of chilies)
- Salt to taste
- Water to facilitate grinding
- 1 tsp mustard seeds
- 1 tsp black gram dhal
- Few curry leaves
- 2 tsp of refined oil
- Grind coconut gratings, unripe mango pieces, green chilies and salt into a smooth paste using a small quantity of water in a blender.
- Heat oil in a tadka pan/tempering pan.
- Add mustard seeds and wait till they splutter.
- Follow with the addition of black gram dhal.
- Turn off the flame and then add curry leaves to the tadka.
- Transfer tadka to the ground paste and mix.
That’s ‘Thengai Mangai Chutney’ (Coconut and Unripe Mango Chutney). Bask in the freshness of taste brought in by the element of twist.
Any other desirable twists to the common coconut chutney on mind? Add suggestions in the comments.