Coconut Chutney

Coconut Chutney is a staple south Indian recipe. Every household has its own version and it is crucial to a breakfast of dosai, idli or uthappam. As a child I remember spreading this chutney on a slice of bread, toasting it on a tava and then eating it with sugar. That hit of spice and sweet is yummy! Or you can stick to its more traditional use šŸ™‚

My version is fairly simple and straight-forward. You can very easily leave out the coriander leaves, tamarind and roasted gram dal and you will still be left with a delicious chutney. 

Ingredients:

To Grind

Coconut – 1/2
Green chillies – 3
Ginger – 1 tsp, chopped
Roasted Gram dal – 2 tsp
Coriander leaves – 1/3 cup, chopped
Tamarind – 1 cm piece
Salt to taste

To Temper

Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Dry red chillies – 2
Curry leaves – 4
Oil

Method:

  • Grind all the ingredients mentioned under ‘To Grind’
  • Add enough water till you get a thick chutney consistency or more if you prefer it to be watery
  • Transfer to a clean container 
  • In a kadai, heat oil and add mustard seeds
  • Once they crackle, add cumin seeds, ural dal, dry red chillies and curry leaves
  • Add to the chutney and mix
  • Serve with dosai or idly

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