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Binjal Pandya

Coconut Chutney

5 from 1 vote
Coconut Chutney is very easy and quick to make. Coconut Chutney is perfect combination with Idli and Dosa. Coconut Chutney can be eaten with any South Indian snacks. Coconut Chutney is very simple and must try recipe to server with South Indian breakfasts.
Print Recipe
Course: Chutney
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup Fresh Grated Coconut
  • 2 small chopped Green Chilies
  • 1 tsp Grated Ginger
  • 1 tbsp Roasted Chana Dal
  • Salt to taste
Tempering
  • 1/2 tsp Mustard Seeds
  • 1-2 whole Dry Red Chili
  • 2 to 3 Curry Leaves
  • 1 tsp Oil

Method
 

  1. Put the grated coconut, green chilies, ginger, roasted split gram and salt in a blender with a little water, then grind to make a fine paste. Keep aside.
  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stirring till the mustard seeds crackle.
  3. Pour this tempering over the chutney and mix well.
  4. Serve Coconut Chutney with Idli, Dosa, Uttapa

Notes

  • If you would like to make sour then before tempering, just add 1 or 2 tbsp (as per taste) curd in the Coconut Chutney.