രുചികരമായ തേങ്ങാ ചട്ടിണി 2 varieties ||Red coconut Chutney And White Coconut Chutney|

Ingredients:
For red chutney
Grated coconut – ½ of a coconut / 4½ handful
Ginger – 1 big piece
Dry red chilly – 10
Kashmiri dry chilly – 2
Tamarind – As per taste (Soaked in water and juice extracted)
Salt
Mustard seeds – 1 tsp
Urad dal – 1½ tsp
Shallots – 1 big / 4-5 small
Dry red chilly – 2
Curry leaves
Coconut oil

For white chutney
Grated coconut – ½ of a coconut / 4½ handful
Curd
Ginger – 1 small piece
Green Chilly – 8
Shallots
Curry Leaves
Mustard seeds – 1 tsp
Urad dal – 1½ tsp
Salt
Oil

Steps:
Red chutney:
Grind coconut along with ginger, Kashmiri red chilly and dry red chilly adding enough water.
The water level should be just above the coconut.
Transfer it to a bowl and add salt.
Add more water, if required.
Add tamarind extract. Mix well.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add urad dal, shallots and curry leaves.
When the shallots turn golden, switch off and add this to the chutney.
Mix well.
Enjoy the red coconut chutney with dosa or idli.

White chutney:
Grind coconut along with curd, green chillies, ginger and salt adding some water to a fine paste.
Add 4-5 cashew nut also, if using.
Transfer it to a bowl.
Add salt and mix well.

Heat oil in a small pan and add mustard seeds.
Let it splutter.
Add mustard seeds and let it splutter.
Add urad dal, shallots and curry leaves.
When the shallots turn golden, switch off and add this to the chutney.
Mix well.
Enjoy the white coconut chutney with dosa, idli or vada.

Notes:
-Use lukewarm water to grind the coconut.
-If you use a combination of normal red chilly and Kashmiri chilly, the chutney will have a nice colour.
-Add cashew nut to increase the thickness.
-Do not add too much water while grinding coconut or while soaking tamarind. Otherwise, the chutney will become watery.
-Do not pour chutney to the tempering. Add the tempering to the chutney.

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