Restaurant Style Coconut Chutney | Mysore Chutney | Recipe | Home Cooking

Coconut Chutney Restaurant Style & Mysore Chutney
Ingredients
1 cup grated coconut (100 gms )
4 shallots
2 garlic cloves
3 inch ginger
6 to 10 mint leaves
½ tsp cumin seeds
3 green chilies
2 tbsp Bengal gram Roasted
1 tsp salt
3 to 4 tbsp milk
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
2 red chilies
¼ tsp asafetida
Method
In a mixer jar add the coconut, shallots, garlic , mint leaves, ginger, cumin seeds, green chilies, Roasted Bengal gram, milk and salt
Grind the ingredients into a fine paste
Add ¼ cup water to the chutney for the liquid consistency
In a pan heat oil, add the mustard seeds, urad dal, red chilies and asafetida
Add this seasoning to the chutney and mix well
Serve the chutney with hot idli or dosa
Mysore Chutney
1 tbsp oil
1 cup Bengal gram (100 gms)
5 red chilies
¼ cup tamarind pulp (20 gms )
¼ cup grated coconut
3 inch ginger
½ tsp salt
Method
Soak dry red chillies in warm water for half an hour. Soak the tamarind in little water to extract the pulp.
Heat oil in a wide pan, add the Bengal gram first and roast well on low to medium heat until golden brown in colour. Once done, keep it aside to cool.
Once cooled grind together roasted dal, dry red chilies,, tamarind pulp, salt, coconut, curry leaves, ginger and water in a blender.
Grind to a coarse paste. Transfer the Mysore chutney into a serving bowl
In a small pan add oil, heat it on a medium flame, add the mustard seeds and curry leaves
Add this seasoning to the chutney and mix well
Serve Mysore Chutney with soft idli or masala dosa
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