Coconut Chutney

There are many varieties of chutney and most common one among them is coconut chutney. Its more popular as a side dish for idli and dosa in South India. It is also served along with Upma.

Coconut chutney is also made in different variations but today I am showing you the simplest of all. Within 10mins of your time this chutney will be ready to serve with your dosa or idli.

I love the way my mom makes this chutney. Although its very simple to make, I never get the taste like my mom.

For Chutney

• 1 Cup Grated Fresh Coconut
• 3-4 Tbsp Roasted Channa Dal
• 1 Tsp Ginger Paste
• 1 Tsp Lemon Juice
• Handfull of Coriander Leaves
• Salt To Taste

For Tadka

• 1 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Jeera
• 1/2 Tsp Hing
• Few Curry Leaves

Method : 

• In a mixer jar add all the ingredients under “For Chutney” along with 1/2 to 3/4th cup of water and grind until smooth or till you get desired consistency. Transfer it to a serving bowl.
• Heat a pan, add oil. When hot enough add mustard seeds, as soon as it starts to crackle add jeera, hing and curry leaves. Switch off the flame and pour it on chutney.
• Goes well with dosas and idlis.

Note :

• Other variations for this chutney
  • Few mint leaves can be added while grinding.
  • Add one garlic clove while grinding.
• Add less water and make little thick chutney to serve along with dosa and add little more water to serve with idli.