Orange Chutney | Orange Coconut Chutney – Chutney made of coconut and dry red chillies.
Chutneys are an integral part of Indian cuisine. They add a dash of flavour to any meal/snacks. There are umpteen number of chutneys that can be made using different ingredients. However coconut chutneys are the best to serve with South Indian snacks such as idlis, dosas vadas etc. Even the humble coconut chutney can be made in a number of ways – the green chutney, white chutney, coconut tomato chutney and so on.
In the present scenario (lockdown), lot of regular stuff are not available easily. I wanted to make green chutney to be served with Kanchipuram idlis. But on checking my stock of vegetables, I realised that I do not have coriander leaves and green chillies. So, I decided to make the Orange chutney (which I generally pair with Akki rotis), using coconut and dry red chillies, . This humble orange chutney transcends into a different level altogether, once a tadka (tempering) of coconut oil, udad dal, mustard seeds and curry leaves are added to it. Here is the recipe for the Orange Chutney.
2 cups grated fresh coconut (nariyal)
4 dry red chillies – a mix of Kashmiri and pandi chillies (sookhi laal mirch)
2 cloves of garlic (lehsun)
a marble sized ball of tamarind (imli)
salt as per taste (namak)
1 tbsp coconut oil (nariyal tel)
1 tsp split black gram (udad dal)
1 tsp mustard seeds (rai/ sarso)
Few curry leaves (kadi patta)
- Blend the scraped coconut, dry red chillies, garlic, tamarind and salt with little water to a fine paste.
- Heat 1 tbsp coconut oil in a small pan.
- Add udad dal.
- When it starts spluttering, add the mustard seeds and curry leaves.
- When the mustard seeds start crackling, pour this seasoning into the orange chutney.
- Orange chutney is ready to be served with Kanchipuram idlis.
WATCH RECIPE VIDEO: