make one easy coconut chutney and use it for 3 different recipes.
Add coconut oil in a pan, add dried red chili, add chana dal, urad dal (I used urad dal with skin), some shallots and roasted it for 2 minutes until the dal turns light golden brown. Turn off the stove let it cool down completely .
Add it into a blender ,a small piece of tamarind,salt,coconut and make it into a fine/coarse paste.
Take a small pan, add some coconut oil, mustard seeds (please have patience till mustard splutters) else the chutney will not taste good.
Add urad dal, curry leaves, and hing and pour the tempering on top of the chutney and enjoy.
I used frozen coconut for this coconut chutney recipe. Using the freshly grated coconut makes this coconut chutney even yummier.
If you are using fresh coconut don’t use the young coconut to make this instant coconut chutney.
I won’t do the tempering part if I’m going to freeze it.