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Coconut Chutney Recipe, How to make Coconut Chutney for Idli Dosa Vada

by dassana amit updated December 16, 2013

Coconut Chutney Recipe, Coconut Chutney for Idli, Coconut Chutney

Coconut Chutney is mine and my mom-in-law’s favorite accompaniment to go with dosas and idlis. Both of us are fond of coconut chutney and sambar served with idli, dosa and medu vada. My mom-in-law who is actually a Punjabi, loves south indian food, especially Masala dosa, Idli, Medu Vada, Sambar and Rasam. All other south indian recipes made with coconut are her favorite.

I had specially made Masala Dosa for my mom-in-law. As an accompaniment with the Masala Dosa, I made this Coconut Chutney. I could only click the coconut chutney pictures and not the masala dosa pics. They were devoured hot by everyone in the family, even before I would click them.

There are few more coconut chutney recipes in the blog like hotel style coconut chutney, coconut chutney for fasting, mint coconut chutney, coconut chutney for fasting and sesame coconut chutney recipe.

Ingredients for Coconut Chutney:

(A) For the Chutney:

  • 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
  • 2 tbsp roasted chana dal (bhuna chana)
  • 1 green chili
  • 1/2 inch ginger
  • salt

(B) For the tempering:

  • 1 tsp urad dal (split, skinned black gram)
  • 3/4 tsp mustard seeds
  • 3/4 tsp cumin seeds
  • 1 sprig of curry leaves
  • a pinch of asafoetida
  • 1 red chili
  • 1 tbsp oil

Method to make the Coconut Chutney Recipe:

  • Grind together all the ingredients mentioned in (A) with little water to a smooth consistency.
  • Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
  • Then add the curry leaves, red chili and asafoetida. Fry for a minute. Immediately pour the tempering on the coconut chutney.

Coconut Chutney: Coconut Chutney Recipe, Coconut Chutney

  • Mix it well with the coconut chutney.
  • Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Few imp points for Coconut Chutney recipe:

1: If you want a little sourness in the chutney, you could add the following ingredients to impart sourness:

  • Tamarind: Take about 1/2 tbsp of tamarind and grind it with the rest of the ingredients.
  • Curd/Yoghurt: When the chutney mixture is ready, mix it with 1/2 or 3/4 cup of curd. This has to be done before you temper the coconut chutney.

2: The chutney has to be consumed fresh. Avoid keeping the chutney for long outside. If you have to keep it for some hours, then keep it in the freezer section of your refrigerator. However, consume the coconut chutney in a day.

3: Adding tamarind to the chutney increases its shelf life a little more….. that is the chutney does not get spoilt quickly if you add tamarind to it.

4: If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney.

If you are looking for more chutney recipes then do check coconut chutney,  coriander coconut chutney, garlic coconut chutney, red chilli coconut chutney and curry leaves chutney.

Coconut Chutney Recipe below:

4.3 from 3 reviews

Coconut Chutney Recipe for Dosa, Idli and Medu Vada
 
Prep time
Cook time
Total time
 
Coconut Chutney Recipe goes well with Idli, Dosa and Medu Vada
Author:
Recipe type: chutney
Cuisine: south india
Ingredients
  • Ingredients for Coconut Chutney:
  • (A) For the Chutney:
  • 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
  • 2 tbsp roasted chana dal (bhuna chana)
  • 1 green chili
  • ½ inch ginger
  • salt
  • (B) For the tempering:
  • 1 tsp urad dal (split, skinned black gram)
  • ¾ tsp mustard seeds
  • ¾ tsp cumin seeds
  • 1 sprig of curry leaves
  • a pinch of asafoetida
  • 1 red chili
  • 1 tbsp oil
Instructions
  1. Grind together all the ingredients mentioned in (A) with little water to a smooth consistency.
  2. Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
  3. Then add the curry leaves, red chili and asafoetida.
  4. Fry for a minute. Immediately pour the tempering on the coconut chutney.
  5. Mix it well with the coconut chutney.
  6. Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.
Nutrition Information
Serving size: 3

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{ 14 comments… read them below or add one }

Jigz April 15, 2014 1

Good effort!! How about grinding with curry leaves?

Reply

dassana amit April 15, 2014 2

you can grind with curry leaves. just lightly saute the curry in little oil and then grind them with the rest of the ingredients.

Reply

jennifer Elishaw March 23, 2014 3

Awesome chutnery

Reply

dassana amit March 23, 2014 4

thanks jennifer

Reply

DC Sx March 23, 2014 5

Coconut Chutney

Reply

sumit February 13, 2014 6

dear chef how we make pani puri (goal gapa). please tell me

Reply

dassana amit February 14, 2014 7

sumit, please check this link to make pani puri or golgappa recipe
http://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/

to make the puris at home, please check this link
http://www.vegrecipesofindia.com/pani-puri-recipe-golgappa-pani-puri/

Reply

sudha December 31, 2013 8

This is awesome !!

Reply

Yana January 6, 2013 9

Dear Dassana!
I made idlis and coconut chutney today (both from your site) and it came out just great.
(Even though i did have problems with idli batter, because it’s very cold here in Israel now, and the room temp. is around +17 C. So there was a lack of fermentation problem, and i had to add baking powder…)
The chutney is so easy to make and soooooooo good.
Thank you very much again!
God bless you!

Yana

Reply

dassana January 6, 2013 10

thanks yana. fermentation just does not happen properly in cold climates. adding baking powder is a good tip. some readers have also told me that they add yeast to make the batter rise in cold climates and the idlis turn out great. coconut chutney is the best accompaniment for idli and dosa.

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Amy October 17, 2011 11

This is nice recipe but i want another recipe of making coconut chutney without chana dal. and easiest recipe. its my all time favourite chutney. can u pls mail me another recipe.
i will look forward for ur mail.

Reply

dassana October 17, 2011 12

if you want to make coconut chutney without chana dal, you can easily do so… don’t add the chana dal. coconut chutney can be made without roasted chana dal also. the remaining ingredients can be same as in this recipe…

or just grind coconut with green chilies and temper it with jeera, rai and curry leaves… makes an excellent coconut chutney…

Reply

ishani November 15, 2010 13

thank u soo much for your recipe.. m jus learning to cook… n i really wanted to make this chutney for the vada.. its jus sooo simple n turned out to be finger-lickin… :)

Reply

dassana November 18, 2010 14

thank you ishaani…. its nice to know that the coconut chutney came out finger-lickin…..

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