Tempered Goan style Coconut chutney

Tempered Goan style Coconut chutney ( Coconut chutney with tadka of mustard seeds and karipatta leaf):

Coconut chutneys are prepared in various ways. A semi- dry coconut chutney can be made with green chillies and coriander leaves, some add tamarind, whereas some add garlic to it. Sandwich chutneys are made using garlic. Some grind coriander leaves in chutney whereas some put them chopped on top. Some also grind groundnuts or cashewnuts in chutneys. So there are various methods in which chutneys are prepared.

Today I shall give you the recipe of tempered coconut chutney in Goan style means coconut chutney which is tempered with mustard seeds and karipatta and is basically served with idli, masala dosa , uttappa or samosa.

Let's see the recipe.

Ingredients:
Coconut scraped-1 cup
Green chillies-2
Sugar-1 tsp
Salt as per taste
Karipatta leaflet-1
Mustard seeds-1 tsp
Oil-1 tsp
Water- a fistful.

Method:
First grind coconut, green chillies, salt, sugar with minimal water to a semi thick, semi dry paste. It should be slightly watery not too much.

Now in a tempering pan add oil, mustard seeds and karipatta leaves and put all over the chutney.

Serve this chutney with masala dosa, idlis, uttappa, samosas etetc.

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