There are many variations of coconut chutney made for Dosas, Idlis , Rava Idlis and Vadas made from Urad Dal or Moong Dal. In fact in the kitchens of South India, you will get the best coconut chutneys. In the food blogosphere too, there are many recipes for coconut chutneys.
This coconut chutney is simple and makes use of ingredients which are easily available in your kitchen. If you do not have curry leaves, its alright. The coconut chutney won’t have the flavor and aroma of curry leaves, but nevertheless it will taste good.
Fresh Coconut is easily perishable in a warm or hot climate. If you stay in a country like India, its better to consume the coconut chutney soon. If you have to keep it for a day, then keep it covered in the freezer.
I made this chutney using desiccated coconut and the result was too good. Since I used dessicated coconut, I used warm water while grinding. If you are using fresh coconut then don’t use warm water.
Ingredients for the Coconut Chutney:
- 1 cup fresh or dessicated coconut (coconut powder)
- 1 green chili
- 2/3 garlic flakes
- half inch piece of ginger
- 10-12 curry leaves (optional)
- salt
For the tempering/tadka/vaghar:
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- a pinch of asafoetida (optional)
- 6-7 curry leaves
- 1 tbsp oil
Method to make the coconut chutney:
- Grind the coconut flakes, green chili, garlic, ginger, curry leaves and salt with 1 or 2 tbsp of water.
- Remove the chutney in a bowl
- In a small frying pan, heat oil. Add mustard seeds.
- After they splutter, add the cumin seeds, curry leaves, asafoetida. Fry these ingredients for half a minute on a medium flame. Do not burn them. Just a light frying.
- Once done, add this entire hot mixture to the chutney. Mix well.
- This coconut chutney goes well with idlis, dosas, puttus, utthapam and even pakoras.
