Coconut Cashew Chutney with Extra Virgin Olive Oil Tadka

Coconut Chutney is commanly made dish at home which is used as a dip with Idli, Dosa, Vada. I cooked Coconut Chutney with a twist. Coconut chutney normally is prepared using roasted Chana (Gram) or Groundnut as one of the ingredients. My twist was that I used Cashew nuts instead of Chana or Groundnut and used Extra Virgin Olive Oil for Tempering/Tadka. It was yummy. Try cooking this Coconut Cashew Chutney at home. You will love it.

Recipe:

Ingredients:

Fresh Coconut – One small whole coconut or Half of the large coconut. Remove the coconut from its shell and cut them into rough small pieces. Keep the coconut aside.
Cashew Nuts – One cup.
Green Chilli – Two pieces.
Salt to taste.
Mustard Seeds – 1 tbs.
Split Urad Dal (Black Gram Lentil-skin removed) – 1 tbs.
Fresh Kadipatta (Curry Leaves) – 15 to 20 petals.
Dry Red Chilli – One piece.
Ginger – 1 inch size. Chop it roughly.
Lime Juice – 1 tsp.
Extra Virgin Olive Oil (For Tadka or Tempering) – 3 tbs.

Method:

Take a Mixer Grinder.
Add fresh coconut, cashew nuts, green chilli, salt to taste, half of the kadipatta, ginger, lime juice, half a cup of water, into the Mixer Grinder jar.
Grind the above ingredients into a fine paste. Add water for grinding as required. The chutney consistency shoud be thick not waterry.
Remove the grinded chutney paste into a bowl. Keep it aside.
Take a small Tadka utensil or large deep spoon. Add extra virgin olive oil in to this large deep spoon. Heat it up.
Once the oil is nicely heated, add mustard seeds to the hot olive oil and allow it to crackle.
Then add split urad dal in to the hot oil. Allow it to crackle.
Split the dry red chilli into two or three pieces and add it to the hot oil.
Add remaining kadipatta in to the hot oil. Turn off the heat. Just give a quick mix and pour this hot oil tempering into the chutney bowl. Give it a mix. Cover it.
Coconut Cashew Chutney with Extra Virgin Olive Oil Tadka is ready to be served with Idli, Dosa or Medu Vada.
Happy Eating.