Coconut Chutney Recipe for idli and dosa – Coconut Chutney is mine and my mom-in-law’s favorite accompaniment to go with south indian snacks like 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.
There are few more coconut chutney recipes in the blog like:
1. hotel style coconut chutney
2. coconut chutney for fasting
3. mint coconut chutney
4. coriander coconut chutney
5. garlic coconut chutney
6. red chilli coconut chutney
7. coconut curd chutney
8. sesame coconut chutney recipe.
Few tips 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 to 1 tsp of tamarind and grind it with the rest of the ingredients.
- Curd/Yoghurt: When the chutney mixture is ready, mix it with 2 to 3 tbsp curd/yogurt. This has to be done before you temper the coconut chutney.
2: The coconut 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 spoil quickly if you add tamarind to it.
4: If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney.
Coconut Chutney Recipe below:
- 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
- 2 tbsp roasted chana dal (bhuna chana)
- 1 green chili/hari mirch
- ½ inch ginger/adrak
- 1 tsp urad dal (split, skinned black gram)
- ¾ tsp mustard seeds/rai or sarson
- ¾ tsp cumin seeds/jeera
- 1 sprig of curry leaves/kadi patta
- a pinch of asafoetida/hing
- 1 red chili/sabut lal mirch
- 1 tbsp oil
- 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.
- Mix it well with the coconut chutney.
- Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.