Kempu Chutney / Byadagi Chilli Coconut Chutney
Ingredients
Ingredients
- 1 cup fresh grated coconut
- 3–4 garlic cloves, or more for a stronger garlic flavour
- 7–8 dried Byadagi red chillies
- A small ball of tamarind
- Salt, to taste
- Water, as needed
For the tempering
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- A few fresh curry leaves
Instructions
Method
- Grind the chutney. Put the grated coconut, dried Byadagi chillies, garlic, tamarind and salt into a grinder. Add a small amount of water and grind to a smooth, thick paste. Scrape down the sides as needed, adding water gradually rather than all at once.
- Check the seasoning. Transfer to a bowl. Taste and adjust the salt and consistency to your liking.
- Make the tempering. Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter, then add the curry leaves briefly.
- Finish and serve. Pour the hot tempering over the chutney and mix. Serve with hot idlis, dosas or Nesal Pundi.
Notes
- Start with 3–4 garlic cloves and add more if you like a stronger garlic flavour.
- Keep the chutney thick for scooping, or loosen it with a little water for pouring around your idlis.
- Byadagi chillies are the chillies specified in this recipe. Their heat can vary, so adjust the quantity to suit your batch and taste.
- The coconut oil, mustard seeds and curry leaves are the finishing tempering and are included as part of the recipe.