Coconut Chutney Without CoconutImage Credit source: Pexels
Coconut chutney is very good in taste. People like it with Idli Dosa and many other types of snacks. Everyone likes its cool, creamy texture and mild sweet-salty taste. But many times coconut is not available at home. In such a situation coconut chutney cannot be made. But do you know that coconut chutney can be made even without coconut. Yes, this sounds a bit strange. But it is absolutely true. With a few special ingredients you can recreate the exact texture and flavor of coconut chutney.
Using ingredients like lentils, peanuts, or curd can add the same creaminess and depth that coconut provides. Also, proper use of tempering makes the chutney even more aromatic and delicious. So without any delay, let us tell you an easy way to make coconut chutney without coconut.
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How to make coconut chutney without coconut?
To make coconut chutney without coconut, you will need some essential ingredients. You can also take gram dal, garlic cloves, green chillies, onion, coriander leaves, curry leaves, tamarind and some peanuts in it. All these will give the chutney the exact texture and taste of coconut chutney.
How to make chutney without coconut
Now to make chutney, first of all add a little oil in a pan and roast the gram dal in it. After this, add green chilli, curry leaves, garlic and green coriander and sauté lightly. Now take them out in a separate vessel. After it cools down, put it in a mixer jar and add a little salt and tamarind paste on top. Blend all these.
What is required for tadka?
To bring real taste to the chutney, it is also necessary to add tempering to it. For this you have to heat oil in a tempering pan. Add curry leaves, dry red chilli, mustard seeds and unpeeled urad dal. When hot, pour over the chutney. This will not only improve the color of the chutney but will also make the taste absolutely authentic.
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