Coconut chutney

Here’s a classic and easy Coconut Chutney recipe — a cool, creamy South Indian side dish that pairs perfectly with idli, dosa, vadas, and upma.


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🥥 Coconut Chutney Recipe (South Indian Style)

Serves: 3–4 | Prep Time: 10 minutes


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🧾 Ingredients

For Chutney:

1 cup fresh grated coconut (or frozen, thawed)

2 tbsp roasted chana dal (dalia / bhuna chana)

1 green chili (adjust to taste)

1/2-inch piece of ginger

Salt to taste

Water – as needed (about 1/4 to 1/2 cup)


Optional Add-ins:

2 tbsp curd (for creamy texture)

A small piece of tamarind or a few drops lemon juice (for tang)



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🔪 Instructions for Chutney

1. Grind:

In a mixer/grinder, combine grated coconut, roasted chana dal, green chili, ginger, and salt.

Add a little water and grind to a smooth or slightly coarse paste (based on preference).

Add more water for desired consistency.

(Optional: Add curd or lemon/tamarind for variation.)



2. Transfer to a bowl.




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🌶️ Tempering (Tadka) (optional but recommended)

Ingredients:

1 tsp oil (coconut oil or regular oil)

1/2 tsp mustard seeds

1/2 tsp urad dal

1 dried red chili (broken)

5–6 curry leaves

A pinch of hing (asafoetida)


Instructions:

Heat oil in a small pan.

Add mustard seeds and let them splutter.

Add urad dal; let it turn golden.

Add red chili, curry leaves, and hing. Sauté briefly.

Pour the hot tempering over the chutney and mix.



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✅ Serve With:

Idli

Dosa

Vada

Pongal

Upma



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Would you like recipes for tomato chutney, mint chutney, or gunpowder podi next?


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