Coconut chutney recipe – Sharing a simple South Indian chutney recipe for beginners. The word “CHUTNEY” is derived from an Indian term “CHATNI” meaning crushed. In the earlier days, to make a chutney, ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. Due to the slow crushing, the chutney would taste very flavorful & good than the one made today in a electric mixer grinder.
Since coconut is widely grown in the coastal states of south India, it is one of the basic ingredients used in South Indian Cuisine. Coconut is always available in most homes, hence a coconut chutney along with idli or dosa makes its appearance most often.
This chatni can also be served with masala vada, bonda and uthappam. There are a few different ways of making coconut chutney. Sharing the one which is made with just raw ingredients, no roasting but yet tasty. So it can be prepared under 10 mins.
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Coconut chutney recipe
Coconut chutney recipe | How to make coconut chutney for idli dosa
South Indian coconut chutney is a simple delicious side made to accompany breakfasts and snacks. This chutney for idli, dosa can be made in only a few minutes.
Ingredients (240 ml cup used)
Ingredients for coconut chutney for idli dosa
- ½ cup coconut fresh, grated or chopped
- 2 tbsp fried gram or roasted chana dal
- ½ tsp cumin or jeera
- 1 to 2 green chilies
- Salt as needed
- 1 clove garlic (optional or replace with small piece of ginger)
- ¾ tbsp oil
- ¼ tsp mustard
- ½ to ¾ tsp urad dal or skinned & split black lentils
- 1 Pinch asafoetida or hing
- 1 sprig curry leaves
- 1 red chili broken
How to make the recipe
How to make coconut chutney for idli, dosa
- Blend together coconut, dal, garlic, salt , chili and cumin well.
- Add water just enough to blend and make a thick chutney.
Heat oil in a pan. Add cumin, red chili and dal.
- When the dal turns golden, add curry leaves & hing .
Add it to the coconut chutney. Serve with breakfast or snacks.
How to make coconut chutney
1. Add half cup fresh grated or chopped coconut, 2 tbsp. fried gram, half tsp jeera/ cumin, 1 to 2 green chilies, salt and optional ingredient garlic. Fried gram can be substituted with chana dal. But it has to be dry roasted on a tawa until golden, cooled and then added to the blender.
2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.
3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.
4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden.
5. Add curry leaves and hing. Switch off.
Add the hot seasoning to the chutney. Serve with breakfast or any evening snack.