Coconut Achari Chutney Superbly flavourful, you can have this chutney with idli or dosa. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Nov 2016 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Scraped coconut, Oil Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 0-5 minutes Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Coconut Achari Chutney 1 cup Scraped coconut 2 teaspoons Oil 1 1/2 teaspoons Mustard seeds 1/2 teaspoon Fenugreek seeds (methi dana) 5-6 Dried red chillies broken and deseeded 1/4 teaspoon Asafoetida 2 teaspoons Tamarind pulp to taste Salt 8-10 Curry leaves Method Place coconut in a grinder jar. Heat 1 teaspoon oil in a non-stick pan. Add 1 teaspoon mustard seeds and let them splutter. Add fenugreek seeds and sauté till light brown. Add red chillies and sauté for 1 minute. Add asafoetida, mix and sauté for ½ a minute. Transfer sautéed spices into grinder jar. Add 2-3 tablespoons water and grind well. Add little more water and grind again. Add tamarind pulp, little more water and grind again into a thick chutney. Add salt and grind again. Transfer chutney into a serving bowl. To make tempering, heat remaining oil in a non-stick pan. Add remaining mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Pour tempering on chutney and serve. Nutrition Info Calories 654 Carbohydrates 7.1 Protein 23.7 Fat 58.9 Other Fiber Fiber- 16.7gm #Asafoetida #Curry leaves #Dried red chillies #Fenugreek seeds (methi dana) #Mustard seeds #Oil #Salt #Scraped coconut #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article