South Indian Style Coconut Chutney Recipe Dont Do This Common Mistake. Perfect tips to make coconut sauce: get a taste like a hotel

It is not a matter of South Indian cuisine and not mentioning coconut sauce, this cannot happen. With dishes like Idli, Dosa, Vada or Uttapam, the taste of coconut sauce is settled on the tongue that everyone becomes crazy about it. But it has often been seen that people make some small mistakes while making coconut chutney at home, which deteriorates its taste or does not cure its texture. Today we are going to tell you some special tips to make coconut sauce in a perfect way, so that its taste becomes exactly like a hotel.

The first and common mistake is to use stale or dry coconut. Many people use chopped coconut freezer and use it for a long time. But keep in mind that always use fresh coconut for chutney. The taste of fresh coconut is more sweet and fresh, causing a natural sweetness and creamy texture in the sauce. If fresh coconut is not available, you can also use frozen coconut, but first melt it well.

The second mistake is to use only coconut. If you put a slightly roasted chana dal or roasted peanuts in coconut sauce, then both its taste and texture get better. It not only thickens the chutney, but also gives light natty flavor. Apart from this, balance green chillies, ginger and a little salt. By adding more green chillies, the sauce can be very sharp, which can spoil its taste.

Now let’s talk about the amount of water. Often people add too much water while grinding the chutney, which makes it very thin and its real taste is over. While making the sauce, add some water and mix the water as long as the need. The texture of your chutney is neither too thin nor too thick.

Not putting tempering is also a big mistake. The real taste of coconut sauce comes from early. For this, do not forget to fry mustard seeds, urad dal, dry red chili and curry leaves in a little oil and pour it on top of the prepared chutney. This temper not only enhances the taste but also makes its fragrance wonderful.

Serve the chutney immediately. If coconut sauce is kept for a long time, then its color starts changing and it also deteriorates quickly. It is necessary to keep it in the fridge in summer. Once grinded, do not grind again and again in the mixer, it can also fade its taste. So next time you go to make coconut sauce with idli or dosa, then keep these tips in mind.