Idli chutney recipe – Sharing a simple South Indian chutney recipe for beginners that can be served with idli & dosa. 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.
You many also like to check these 10 Coconut Recipes
Ingredients (1 cup = 240ml )
Ingredients for chutney for idli dosa
- ½ cup coconut fresh, grated or chopped
- 2 tbsp fried gram or roasted chana dal or peanuts
- 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 seeds
- 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 idli chutney
- Most commonly fried gram is used to make this chutney. However if you do not have fried gram, then dry roast peanuts or chana dal and use.
- Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water.
- Scrape the sides and add more water to blend and make a thick smooth chutney. If using frozen coconut then add warm water.
- For tempering heat oil in a pan. Add cumin, red chili and urad dal. Fry until the dal turns golden. Then add curry leaves & hing .
- Pour it to the idli chutney. Serve with breakfast like idli, dosa, uttapam, pongal or snacks.
- If you prefer to store the chutney in the fridge, then add it to glass boxes with air tight jars. You can do a fresh tempering to the chutney when ever you want to use.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
How to make idli 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.