Coconut &Yoghurt..sauce or dip or..chutney?

Chutney with a universal appeal...

Coconut-onion-coriander dip

Pongal with chutney.

Upma with chutney.

Vadai and chutney.

Idli and chutney.

Dosai with chutney.

Over a pancake. All over pasta of any shape!

Almost all snacks— from any part of India – taste a notch better with a chutney. And the one chutney that will go well with all these is the coconut chutney. But the North Indian palate craves for something more. A bit of onion, may be some green coriander…basically they are taking us nearer the green dhaniya or pudina(coridander or mint) chutney.

But  what if you marry the two?

That is what I have always done because I do like the taste of this pan-Indian chutney, the result of the marriage of  the North to the South –or South to the North—much more.  Even those with conservative South Indian taste in food cannot help admiring and enjoying this one. And this one has universal appeal.

Here goes the recipe:

Grated Coconut—Half a cup

Green chillies-3 or 4

Ginger- an inch of a rhizome

Yoghurt  thick, full fat- three tablespoons full

Onion—one medium sized

Salt to taste.

A clove of garlic is optional for just a hint of it...

Put everything in a blender, and blend till slightly coarse, but  creamy and well blended.

I garnish this with mustard and curry leaves when I have it with Idli or Dosai or Pongal.. For the rest, I have it plain. I serve it as a dip often. And occasionally, I drizzle this over semi-boiled salad veggies, and relish it. 

There have been times I’ve made it using roasted  peanuts and coconut milk powder—with the nuts giving it the texture and the coconut milk powder the nice, cooling taste.

It's easy and quick. Ingredients fresh, and always available at home. And tasty .

Enjoy!