As a kid, when someone used to ask me who cooks the best in your family? My answer would always be my grand-mother. I remember those uncountable instances when I told my mom that I do love her cooking but nobody could compete with her mother’s(my grand mother’s) cooking skills. Till today I remember her standing in the kitchen churning one after other amazing to die dishes. Her dishes used to be simple yet they would always leave a mark on every one’s soul. When we used to go to my grand-parents place during our summer vacations, I remember my main motivation for staying their longer always used to be food.
The smell of hot food fills my mind whenever I remember those days when we used to be greeted with hot breakfasts upon waking up. One food that specially made a mark was her secret recipe for Coconut chutney. I know it is a very simple recipe and I am sure that most of you must be doing far better job at making this. But more than the food it used to be her love for cooking and feeding people.
I have been trying to perfect it and this was my 5/6th attempt. I finally felt it was time to share it with you my dear readers. It is one of our all time favorite healthy dip. Usually it tastes best with Dosa pancakes whose ready made dry batter you can buy at stores or you can make your own too. But Jerry found and I must admit that he was right that they taste so so much better with Italian toasts (oven baked panetini). I bought them at sam’s club and I insist you guys to give them a try with this dip. It is a great dip for parties where you can serve it with Italian toasts or cut up vegetables.
- 1 cup unsweetened dry grated coconut
- 1tbsp + 1tsp ginger paste
- 1tsp green chilli paste + more to taste
- ⅓ cup whole peanuts, finely grounded to powder form
- 1 tsp salt + more to taste
- Water as desired
- 1tsp cooking oil like canola
- ½ tsp mustard seeds
- 6-7 curry leaves
- 1 dry red chilli
- Add all of them in a blender and blend it while adding 1 tsp water at a time. Blend it till it forms into a somewhat smooth paste. Adjust salt and get the desired consistency by adding water while blending.
- In a pan, add 1tsp cooking oil. To this add mustard seeds. Cover them till they splutter. Once they stop spluttering, add red chilli and curry leaves. Let them cook for 15-20 seconds. Pour it on top of the chutney/dip..