Gluten free recipe

Coconut chutney for idli, dosa |gluten-free| vegan

Coconut chutney for idli, dosa |gluten-free| vegan

Coconut chutney for idli, dosa |glutenfree |vegan

For this chutney, you can either use fresh coconut or desiccated coconut. I mostly use fresh because it is sweeter in taste.

Time: Under 10 mins

Ingredients for chutney (Non-Vegan version)

Coconut: Desiccated coconut or fresh coconut chopped: 1 cup

One or two green chilli

Yogurt: 1/4 cup

Salt to taste

Ingredients for chutney (Vegan version)

Coconut: Desiccated coconut or fresh coconut chopped: 1 cup

Green chillies: 1-2

Onion: Half on an onion

For tempering:

Curry leaves ( preferably fresh) or dry leaves: 1/4 cup

Black mustard seeds: 1 tbsp

Dried Red Chillies Whole: 3-4

Coconut oil/ veg oil: 2-3 tbsp

Pan

Method:

Blitz all the ingredients for the puree with a bit of water. Add some salt.

For tempering:

In a hot pan, add some oil, when the oil is hot, add the mustard seeds, the red chilies, and the curry leaves. There will be lots of drama in the pan, mustard seeds will pop, curry leaves will sizzle etc etc. After this settles, you are done. But make sure you don’t burn the curry leaves, the leaves should just turn slightly brown. the entire process takes a minute or so.

Add this tempering to the coconut puree bowl. Fold everything well. Your coconut chutney is ready. Enjoy with Dosa, Idli, or just as a dip with chips.

 

 

Find the greatest tomato chutney recipe here:

https://www.glutenfreeindian.com/south-indian-tomato-chutneydip/



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