Recipe : Nana Maggie's White Coconut Chutney

This is the traditional white coconut chutney that is served with snacks at Udupi / Manglorean restaurants.

It can be eaten with idlis / dosas/ vadas / hot rice - the options are endless.

This is my grandma's recipe. Her recipes were never precise, she was much worse than me at measuring stuff, these are my approximations.

Ingredients :
1 cup grated coconut (fresh or frozen, not dessicated)
5 green chillies
1-2 cloves of garlic

Lime juice to taste (1/2tsp - 1 tsp)

Salt to taste (a pinch or so)

For Tempering:
1 tsp coconut oil (other oils can be used)

1/2 tsp urad dhal

1 sprig curry leaves
1/4 tsp mustard seeds

Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.

In a tempering pan, heat the coconut oil and add the urad dhal, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.

Serve with idlis, vadas or dosas.

This chutney keeps well in the fridge for 7-10 days.

Consume at room temperature.

Kim's tip:

Add a pinch of sugar if your coconut isn't sweet enough.

Recipe : Mummy Lorna's Red Coconut Chutney

This is a Red Coconut chutney which is seen more in homes than in restaurants. Very few Udupi restaurants actually serve this chutney. This is not the chutney that is applied on the inside of the Mysore Masala Dosa.

This is my mum's recipe. Personally, I prefer this chutney to the regular white chutney.

Ingredients :
1/2 cup grated coconut (fresh or frozen, not dessicated)
3 tsp channa dhal roasted
2 dry bedgi chillis (more colour than heat)
marble size ball of tamarind / 1 tsp tamarind paste
1/2" ginger
Salt to taste

For Tempering:
1 tsp coconut oil (other oils can be used)
grain of asafoetida / hing 

1 sprig curry leaves
1/4 tsp mustard seeds

Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.

Heat the coconut oil and add the asafoetida, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.

Serve with idlis, vadas or dosas.

This chutney keeps well in the fridge for 7-10 days.

Consume at room temperature.