Kaayi Chutney or Coconut Chutney is very simple yet delicious. This coconut chutney goes well with Dosa/dose and Nucchinunde, undlige and you can also try with hot rice, this coconut chutney is just awesome 🙂

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Ingredients:

1 cup fresh shredded coconut(ಕಾಯಿ ತುರಿ)
1 tablespoon chopped coriander leaves/cilantro(ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)
few curry leaves(ಕರಿಬೇವು)
3 to 4 green chillies(ಹಸಿರುಮೆಣಸಿನ ಕಾಯಿ)
½ teaspoon salt (salt to taste )(ಉಪ್ಪು )
one small marble size tamarind(ಹುಣಸೆಹಣ್ಣನ್ನು ನೀರಿನಲ್ಲಿ ನೆನಸಿಟ್ಟಿರಿ)
one small marble size jaggeryಬೆಲ್ಲ)
2 teaspoon oil(ಎಣ್ಣೆ)
½ teaspoon mustard seeds(ಸಾಸಿವೆ)
pinch of hing (Asafoetida)(ಇಂಗು)
¼ to ½ cup water (You can use extra water to get the chutney to your desired consistency)(ನೀರು)

Method:

Please watch the video for the tips and instructions

First heat 1 teaspoon of oil in pan on a medium heat.
Once the oil is hot add chillies. Don’t add whole chillies, but rather cut it into 2 pieces or even chop it.
Add cilantro and curry leaves, and turn off the heat.
Add coconut and all the other ingredients, except for mustard and hing.
Fry it for few seconds. We just want it to be a little warm.
Now, put this mixture into the mixer and grind it for few seconds.
Add water and grind it for a few more seconds, as we don’t want our chutney to be a fine paste – it should be on the coarser side.
Transfer it to a bowl and give the final touch, the seasoning.

For Seasoning:

Keep the ladle on the stove on a medium high heat.
Add the remaining 1 teaspoon oil and let it heat up.
To check if the oil is ready, add a few mustard seeds. They have to pop right away.
Add all the mustard seeds and asafoetida.
Turn off the heat and add this seasoning to the chutney and mix it.
That is all! Our Mysore restaurant style chutney is ready to eat. This is also popularly known as Narial Chutney and Thengai Chutney
Best with dosa, rice rotti and with many more dishes. Enjoy!