The coconut chutney is used with all kinds of Dosa, Uttappam, Idli, Vadas etc. And it surely enhances the flavor of these dishes. Coconut chutney is easy to make, but remember not to keep it in fridge for more than a day... It tastes bad when chutney is more than a day old. Most of the people donot recognize the taste difference but the taste do change...
Now the big question is how to open that damn coconut... hmm.... Its easy and yet difficult too...
With a screw driver make a hole in one of the eye of the coconut and empty up the coconut. The coconut water is very delicious and healthy. SO do not waste it. :)
After empting coconut water, start beating it with a hammer (u can take out all ur inner anger on that coconut.... Hehehehe). Tip : Beat coconut at different locations so as to loose the inner soft part from the hard shell.
Try to smack the coconut as much as at the centre (equator line), in the end. So that ur coconut will be cut into 2 parts. To remove the soft part, use a fork( try avoiding knife ).
I am also giving a link from "youtube" on How to open a coconut. It might be useful. (copy paste this link in ur browser.. I am not able to give hyperlink here...)
P.S. --- Never try the oven method as your meat of the coconut is cooked and it doesn't taste the same.
As we get the coconut meat, now here is the reciepe for coconut chutney :-
Fresh coconut sliced
2-3 green chillies ( in accordance with the amount of coconut used)
1 tbsp chana dal( Yellow lentil)
1 tbsp sugar
salt as per taste
Dry roast the chana dal in a pan for 2-3 minutes. Do not burn the dal. Now put coconut pieces, dal, and green chillies in the blender and make a paste of it. Remove the paste in a big vessel and add the yoghurt, sugar and salt. Mix it well and serve with whatever you have that time... Idli ,Dosa , Vada ....
5 hours ago