coconut chutney recipe, how to make coconut chutney recipe for dosa idli

4.3 from 24 votes
coconut chutney recipe goes well with idli, dosa and medu vada
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coconut chutney recipe for idli and dosa – this coconut chutney is our favorite accompaniment to go with south indian tiffin breakfast like dosa and idlis.

coconut chutney recipe

we are fond of coconut chutney and sambar served with idli, dosa and medu vada. in fact 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. you can also check this hotel style coconut chutney.

few tips for making coconut chutney

  1. if you want a little sourness in the chutney, you could add the following ingredients to impart sourness:
    a) tamarind: Take about ½ to 1 tsp of tamarind and grind it with the rest of the ingredients.
    b) curd (yogurt): 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. 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 coconut 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.
4.3 from 24 votes
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coconut chutney recipe

coconut chutney recipe goes well with idli, dosa and medu vada
course side dish
cuisine south indian
prep time 10 minutes
cook time 2 minutes
total time 12 minutes
servings 3
author dassana

ingredients (1 cup = 250 ml)

for grinding coconut chutney

  • 1 cup fresh grated coconut or 1 cup desiccated coconut
  • 2 tablespoon roasted chana dal (bhuna chana dal)
  • 1 green chili (hari mirch)
  • ½ inch ginger (adrak)
  • salt as per taste

for tempering coconut chutney

  • 1 teaspoon urad dal (split & husked black gram)
  • ½ teaspoon mustard seeds (rai or sarson)
  • ½ teaspoon cumin seeds (jeera)
  • 1 sprig of curry leaves (kadi patta) or 9 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 1 dry red chili (sookhi lal mirch)
  • ½ tablespoon oil, sesame or peanut or sunflower oil

how to make recipe

grinding coconut chutney

  1. take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar.

  2. then add 1 green chili (chopped) and ½ inch ginger (chopped).

  3. next add 2 tablespoons roasted chana dal. add ¼ cup water.

  4. grind to a smooth consistency. if unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water.

  5. remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl.

tempering for coconut chutney recipe

  1. heat oil in a small pan. add the mustard seeds. 

  2. when the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.

  3. then add the curry leaves, red chili and asafoetida. 

  4. fry till the curry leaves become crisp and the red chilies changes color.

  5. switch off the flame and immediately pour the tempering on the coconut chutney.
  6. mix it well with the coconut chutney.
  7. serve coconut chutney with idli, dosa, vada or pakoda of your choice.

how to make coconut chutney recipe

1. take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar.

making coconut chutney recipe

2. then add 1 green chili (chopped) and ½ inch ginger (chopped).

making coconut chutney recipe

3. next add 2 tablespoons roasted chana dal.

making coconut chutney recipe

4. add ¼ cup water.

making coconut chutney recipe

5. grind to a smooth consistency. if unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.

making coconut chutney recipe

6. remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl.

making coconut chutney recipe

tempering for coconut chutney

6. in a small pan or a tadka pan, heat ½ tablespoon sesame oil. you can also use sunflower oil or peanut oil or any neutral flavored oil. add ½ teaspoon mustard seeds and let them crackle.

making coconut chutney recipe

7. once the mustard seeds begin to crackle, add 1 teaspoon urad dal.

making coconut chutney recipe

8. next add ½ teaspoon cumin seeds.

making coconut chutney recipe

9. fry till the urad dal turns golden.

making coconut chutney recipe

10. then add 1 dry red chili, 1 sprig of curry leaves and a pinch of asafoetida/hing.

making coconut chutney recipe

11. fry till the curry leaves become crisp and the red chili changes color.

making coconut chutney recipe

12. switch off the flame and pour the tempering along with the oil in the coconut chutney.

making coconut chutney recipe

12. mix well and serve coconut chutney with idli, dosa, vada or pakoda of your choice.

coconut chutney recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hello,
    Could you please let me know what happened with your ‘app’. I had often used it in the past to make so many delicious and wonderful recipes, unfortunately recently I noticed that your app is no longer available. I have been missing it a lot.

    I just hope it is only temporary.
    Thank you and have a pleasant evening!
    Kamal

    • Welcome Kamal. We had to delete the app because of technical issues.

  2. I made this recipe with the desiccated coconut. It was incredibly delicious and I will be making it again! The only differences I found were that I needed to add much more water to the desiccated coconut to make a good paste and I used a little more oil for the spice rendering.
    My husband is from the Seychelles and we love indian food! Thank you for so many great recipes.

    • Welcome Kate. Glad to know this. Thanks for sharing your positive feedback on recipes.