Coconut Chutney – 2 Ways (Classic & Hotel Style Coconut Chutney)

Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. Get two awesome coconut chutney recipes in this recipe post.

  1. Classic Coconut Chutney (With tempering)
  2. Quick Hotel Style Coconut Chutney (Without tempering)

Both of them are extremely easy and tasty. They complement your South Indian snacks of idli, dosa, uttapam so well.

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coconut chutney, coconut chutney for idli dosa

What is Coconut Chutney ?

Coconut chutney is basically a condiment or a dip made by finely grinding fresh white coconut meat. A simplest coconut chutney would have green chilies or dry red chilies and salt added to it.

Chilies lend a bit of heat and spice in the chutney. Even garlic or ginger can be added. A tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and asafoetida (hing) brings more flavor to otherwise plain coconut chutney.

Coconut Chutney Variations

Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt), tamarind, tomatoes, onions, almonds, carrots, beetroot, unripe mangoes, peanuts, capsicum, greens like spinach etc.

The ingredient you add make a lot of difference to the final taste and flavor in the coconut chutney – eg adding tamarind or tomatoes will impart a sour taste in the chutney.

Some popular variations are

  1. Mint Coconut Chutney
  2. Coriander Coconut Chutney
  3. Tamarind Coconut Chutney
  4. Red Coconut Chutney (Kerala Style)

Classic Coconut Chutney

Tamil Nadu Style Chutney: I have been making this easy peasy basic coconut chutney recipe for decades now and still do. Particularly, this recipe is of the Tamil Nadu style coconut chutney, where apart from coconut, roasted chana dal is also added.

Roasted Chana Dal: Roasted chana dal are husked split black chickpeas which are roasted. These are edible and different from raw chana dal. Now I know that roasted chana dal is not available everywhere, especially outside India. So when you do not have roasted chana dal, just skip it and make the coconut chutney with the other ingredients – and yes the coconut chutney will still taste delicious.

Coconut: By the way if you are out of fresh coconut, swap them with frozen coconut or desiccated coconut flakes (unsweetened). The recipe is very easy and you can use either fresh or frozen coconut – whatever you have.

One dip, Many uses: The versatility of this coconut chutney recipe is that apart from serving with the regulars breakfast food like idli, dosa and vada – you can even serve it with upma, mysore bonda, onion pakoda, semiya upma, pongal and many more South Indian snacks. If you add some roasted sesame seeds, dry red chillies and a bit of tamarind, then you can serve it with steamed rice.

Tips for Coconut Chutney

  1. For adding some sourness: If you want a little sourness in the chutney, you can add the following ingredients to impart sourness:
    • Tamarind: Take about ½ to 1 tsp of tamarind and grind it with the rest of the ingredients.
    • Curd (yogurt): When the chutney mixture is ground, then take it in a bowl. Mix it with 2 to 3 tablespoons fresh curd or yogurt. This has to be done before you temper the coconut chutney.
  2. Freshness: 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. Shelf life: Adding tamarind to the chutney increases its shelf life a little more. Thus the coconut chutney does not spoil quickly if you add tamarind to it. You can even freeze the chutney for 1 to 2 days.
  4. Desiccated coconut: If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney.
  5. Scaling: You can easily halve or double or triple the recipe.

I make idli, dosa and medu vada regularly and hence this simplest classic coconut chutney recipe gets made often. We are fond of coconut chutney and sambar served with idli, dosa and vada.

In fact my mom-in-law who is actually a Punjabi, loves South Indian food, especially masala dosa, idli, sambar and rasam. All other South Indian recipes made with coconut are her favorite.

How to make Classic Coconut Chutney

Grinding

1. Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.

making coconut chutney recipe

2. Then add 1 green chilli (chopped), ½ inch ginger (chopped) and 2 tablespoons roasted chana dal. You can even add 2 green chillies. For a spicy taste add 2 to 3 green chillies. Ginger can be skipped. 1 to 2 small garlic cloves can also be added instead of ginger.

making coconut chutney recipe

3. Add salt as per taste. You can add less salt first. Then after grinding check the taste and add some more salt if required.

making coconut chutney recipe

4. Add 3 to 4 tablespoons water. You can even make coconut chutney thick by adding less water. You can even skip roasted chana dal if you do not have it. Roasted chana dal is different from raw chana dal. Roasted chana dal is crunchy and directly edible, unlike raw chana dal.

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 with a spoon or spatula in a heat proof bowl like a steel bowl or a pyrex bowl or a glass bowl. Check the taste and at this step, you can add more salt if needed.

making coconut chutney recipe

Tempering for chutney

7. In a small pan or a tadka pan, heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds). Keep the flame to a low. You can also use sunflower oil or peanut oil or coconut oil or any neutral flavored oil.

making coconut chutney recipe

8. add ½ teaspoon mustard seeds and let them begin to crackle.

making coconut chutney recipe

9. Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram).

making coconut chutney recipe

10. Next add ½ teaspoon cumin seeds. You can skip cumin seeds if you prefer.

making coconut chutney recipe

10. Stir often and fry keeping the flame to a low.

making coconut chutney recipe

11. The urad dal should start becoming golden. The cumin seeds will also crackle and get browned.

making coconut chutney recipe

12. Once the urad dal begins to turn to a golden color, then add 1 dry red chilli (broken and seeds removed), 9 to 10 curry leaves and a pinch of asafoetida (hing). if the pan becomes very hot, then switch off the flame after adding the red chili, curry leaves and asafoetida.

making coconut chutney recipe

13. Stir and fry for a couple of seconds till the curry leaves become crisp and the red chilli changes color.

making coconut chutney recipe

14. Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl.

coconut chutney recipe

15. Mix very well.

coconut chutney recipe

Serve the Classic Coconut Chutney with idli, dosa, vada, pongal or pakoda of your choice.

coconut chutney recipe

This recipe post is from the archives has been republished and updated on 19 May 2020

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Classic Coconut Chutney

4.92 from 36 votes
Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes. This recipe can be halved or doubled or tripled. 
coconut chutney
Author:Dassana Amit
Prep Time:10 mins
Cook Time:2 mins
Total Time:12 mins
Course:side dish
Cuisine:south indian
Diet:vegan,vegetarian
Difficulty Level:Easy
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients 

for grinding

  • ½ cup tightly packed fresh grated coconut or ½ cup desiccated coconut
  • 2 tablespoons roasted chana dal - optional
  • 1 or 2 green chilies
  • ½ inch ginger - optional, you can also add 1 to 2 small garlic cloves
  • salt as per taste
  • 3 to 4 tablespoons water or add as required - for grinding

for tempering

  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (split & husked black gram)
  • ½ teaspoon cumin seeds - optional
  • 1 sprig of curry leaves or 9 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 1 dry red chili - broken and seeds removed
  • ½ tablespoon oil - sesame or peanut or coconut or sunflower oil

Instructions

grinding coconut chutney

  • Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
  • Then add 1 green chili (chopped) and ½ inch ginger (chopped).
  • Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
  • Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
  • Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.

tempering for coconut chutney

  • Heat oil in a small pan. Add the mustard seeds. 
  • When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
  • Then add the curry leaves, red chili and asafoetida. 
  • Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
  • Switch off the flame and immediately pour the tempering on the chutney in the bowl.
  • Mix the tempering mixture very well.
  • Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

Notes

  • Scaling: This coconut chutney recipe can be halved or doubled or tripled. 
  • Spiciness: Add 2 to 3 green chillies for a spicy taste in the coconut chutney. 
  • Herbs: Instead of ginger, you can add garlic. Ginger can be skipped completely. You can even add some fresh coriander leaves (cilantro) or mint leaves. 
  • Dry Red Chillies: You can even add 2 to 3 dry Kashmiri red chillies or 1 to 2 dry red chillies and make a red coconut chutney. A bit of tamarind can be added if using dry red chillies to balance the pungency and heat of the chillies. Remove the seeds from the chillies before you grind them with the rest of the ingredients.
  • To Make White Coconut Chutney:
    • For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe add ½ tablespoon of roasted chana dal.
    • Also add less green chillies or you can skip them.
    • Do use only the white part of the coconut and not the brown part.
    • You can even add some milk or thin coconut milk instead of water while grinding.

Nutrition Info (approximate values)

Nutrition Facts
Classic Coconut Chutney
Amount Per Serving
Calories 126 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 542mg24%
Potassium 47mg1%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 3g3%
Protein 3g6%
Vitamin A 170IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B3 (Niacin) 38mg190%
Vitamin B6 1mg50%
Vitamin C 73mg88%
Vitamin E 1mg7%
Calcium 33mg3%
Vitamin B9 (Folate) 395µg99%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 19mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Quick 10 Minutes Hotel Style Coconut Chutney

This is my quick coconut chutney recipe that also goes extremely well with idli, dosa, uttapam and medu vada. This vegan chutney also goes well with upma.

What contributes majorly to the earthy taste of this chutney is a good amount of roasted chana dal.

Here there is no tempering done but there is some before work which does not take much time. The curry leaves are fried and they get fried quickly releasing their aromatic flavors in the oil. Thats what you need to do and then grind everything and the coconut chutney is ready to be served with dosa or idli or vada.

hotel style coconut chutney recipe

This coconut chutney can be made with frozen or fresh coconut. To avoid grating coconut at the last minute, I usually grate the whole coconut and then freeze it. When I want, I just take some of the frozen coconut and my work is easy whether it is making chutneys, sambar or vegetable stir-fries.

Hotel Style Coconut Chutney Recipe (No Tempering)

1: First heat 2 teaspoons oil (sunflower or coconut oil). Then add 15 to 20 curry leaves. Fry them till they become crisp and this takes just about 1 or 2 minutes.

coconut chutney recipe

2: Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil in a chutney grinder or small blender.

coconut chutney recipe

3: Add ¼ cup water or as required and grind to a smooth chutney. Do not add too much water. For a thicker consistency, add less water.

hotel style coconut chutney recipe

4: Serve the Hotel Style Coconut Chutney with plain dosa or rava dosa or rava idli or uttapam. Consume when fresh. At the most you can freeze the chutney and use it for a couple of days. In cold temperatures, the chutney will stay longer than in warmer or hotter climate.

easy hotel style coconut chutney, coconut chutney recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Hotel Style Coconut Chutney (without tempering)

4.82 from 22 votes
Quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada.
coconut chutney recipe, quick idli dosa chutney recipe
Author:Dassana Amit
Prep Time:10 mins
Total Time:10 mins
Course:side dish
Cuisine:south indian
Diet:vegan,vegetarian
Difficulty Level:Easy
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients 

  • ½ cup grated fresh or frozen coconut
  • ¼ cup roasted chana dal (roasted bengal gram)
  • ½ inch ginger - chopped
  • 1 to 2 green chilies - chopped
  • 15 to 20 curry leaves
  • 2 teaspoon oil (coconut oil or sunflower oil)
  • salt as required
  • ¼ cup water or add as required

Instructions

  • Wash and rinse the curry leaves. Dry them on a kitchen towel.
  • Heat oil in a small pan. Add the curry leaves and fry till they become crisp.
  • Let the curry leaves-oil mixture become warm.
  • Add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender.
  • Add some water, about 1/2 to 3/4 cup (depends on what consistency of chutney you want) and blend to a smooth chutney.
  • Check the salt and add more if required.
  • Serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.

Nutrition Info (approximate values)

Nutrition Facts
Hotel Style Coconut Chutney (without tempering)
Amount Per Serving
Calories 128 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 441mg19%
Potassium 47mg1%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 2g2%
Protein 3g6%
Vitamin A 189IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B3 (Niacin) 58mg290%
Vitamin B6 1mg50%
Vitamin C 102mg124%
Vitamin E 1mg7%
Calcium 47mg5%
Vitamin B9 (Folate) 591µg148%
Iron 1mg6%
Magnesium 4mg1%
Phosphorus 15mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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77 comments/reviews

  1. I use frozen grated coconut, that I thaw in the fridge to make this chutney. but I’ve notice that if I grind enough to make a smooth paste, the cream separates from the coconut and the chutney becomes watery. How do I avoid this from happening. If I don’t grind enough the masalas don’t blend, but if I grind till it becomes a smooth paste, it separates. Please help

    • sanchali, i also use frozen coconut. but i don’t buy frozen coconut from market. i grate coconut with a table top grater. then store the grated coconut in a steel dabba in the freezer. when i want to use, i remove the required amount. i have never faced any issue with the cream separating. always the coconut blends well with the chutney. i do not thaw the coconut. i add it directly in the mixer or grinder jar and grind. so i am not sure why this is happening. may be you can try not thawing the coconut and then grinding it.

      • I also experienced the same problem several times. Whole character of the chutney alters when the cream separates after grinding. I use the store bought frozen grated coconut. I used to buy fresh coconuts way back but invariably 98% of the time, the whole coconuts are rotten inside. I got tired of this and started buying frozen coconut. I need to investigate why the cream is separating out of coconut.

        • rom, this happened with me only once when recently when i purchased a pack of frozen grated coconut. usually, i grate coconut and store in the freezer. but for the first time, i used a pack of frozen grated to make chutney and the cream separated. this has only happened with the readymade pack of frozen coconut. when i grate fresh coconut and keep in fridge, this does not happen. i know the chutney consistency, taste completely changes once the cream is separated. it no longer remains a coconut chutney ????. you can even try grinding with warm water. it helps.

  2. Thankyou for demonstrating the recipe step by step. I have tried it is is ????????5 stars

    • Welcome Rawinder

  3. Thanks I have gone through all .still I m always confused ,what means bhuna chana Dal.is it DALIYA WHICH WE GET AT FUTANAWAL,OR SHOUD I TAKE SPLIT CHANA DAL AND FRY IN OIL OR JUST BHUNANA OR USE SOKED CHANA DAL WHICH
    TASTES GOOD .I LEAVE ALONE AS FAMILY IS OUT OF STATION.RAJIV5 stars

    • it is the daliya or futana which is roasted chana dal. you can also fry chana dal in oil and then use it. if you use soaked chana dal, then just fry it in some oil and then add while grinding. for daliya or futana, remove the outer brown cover of the chana before adding.

  4. A big , big hit in my family.
    Thanks a bunch for the recipe.
    🙂5 stars

    • Welcome Bharti

  5. This recipe is a big hit with my husband who is a big fan of South Indian cuisine.
    How much ever I thank you, it’s not enough!!
    A big bunch of thanks to you.

    Xoxo5 stars

    • Welcome Bharti. Thanks for this sweet and positive feedback.

  6. Dear Dassana,
    Thank you for many great recipes. I find your site very well organized, and recipies delicious. Living outside India it is difficult to find some ingredients like ChanaDhal though. How would you best substitute them? Roasted chickpeas? Thank uou! Bojana5 stars

    • Welcome Bojana. Thanks for your kind words. Skip the roasted chana dal in this chutney recipe.

  7. Dear Dassana, thank you for sharing yet another wonderful recipe! I have been following your recipes for a long time. I used to be able to copy/paste into a word file collection of your recipes to access in case of internet access failure and to have in front of me while preparing these dishes. I can’t seem to be able to do that any more…has something changed on your site that doesn’t allow this feature any more? It would be most useful to be able to save these awesome recipes for ready reference!5 stars

    • Nandini, i have disabled it because many website owners are copying the content to create their website, app, ebooks.

  8. This is almost identical to the way I make coconut chutney, I also add fresh cilantro (coriander leaves). My tempering ingredients are only rai, sukhi mirch and karyapak. Today I used dried coconut since I didn’t have fresh on hand. It still tastes really good. But if I have a choice I would definitely used fresh grated coconut. Thanks for sharing your recipe.5 stars

    • thanks sana. even i add coriander leaves to coconut chutney at times. fresh coconut is always better, but sometimes one does not have access to fresh coconut, so one can always use dry coconut. welcome sana and happy cooking.

  9. hi can we use store brought grated coconut for chutney’s please reply

    • jyothi, i have seen some folks using store brought grated coconut. but i never use it. so i cannot say if the chutney made with store brought coconut is good or not.

  10. Thank you so much for this recipe! I have questions about the dals:

    Chana Dal: I was planning to soak and roast dry yellow split peas- is that the correct process?

    Urad dal- I have dry black split dal that I was planning to soak overnight and use in the recipe. Is that the correct process?

    Thank you again for all your helpful recipes! I might have more questions after I attempt the recipe. >.<

    • 1. for chana dal, soak them and then saute them in some oil, till they become nicely golden. then grind with the coconut and other ingredients.
      2. for urad dal, no need to soak them. you can add them directly to the tempering. with the black husk on it, the dal still tastes good in the tempering. if you want, you can even saute urad dal in some oil till golden and then grind with the coconut.

      sure christine, you can always ask me any queries. happy cooking.

  11. Hi! thank you so much for your beautiful recipes. I am writing from Berlin, Germany and sometimes it is a bit difficult to get the ingredients here. I have a question concerning the spices you use. So far I have never used asofoetida and I checked out some brands here in Germany and it’s never 100% pure hind, but always a spice blend with fenugreek and sometimes even rice or wheat flower. can you give me a tip? that would be much appreciated!
    thanks so much and best wishes from Berlin!

    • thanks alina. hing is also available in small rocks (similar to rock sugar in size) just that it has a dark brown color. this solid hing won’t have any spice blend or wheat flour. this hing is difficult to break also. so you need to roast it well. break in pieces and then grind. grind the these hing pieces in a very good dry grinder and make a powder. you can also use a mortar-pestle to grind to a powder. store and use it as required. most indian brands of hing have wheat flour in it. you can try searching onion for a gluten free hing. you will get some brands.

  12. Made yesterday. Didnt have chana dal -so did with urad dal. Forgot to put red chilli. It was yum. Will be making it more. Thank you for sharing this wonderful recipe. I used desiccated coconut.5 stars

    • thankyou jen for trying the coconut chutney glad to know you liked it.

  13. Excellent recipe.Added green coriander leaves and 1 TBSP of Lemon juice to enhance the taste.5 stars

    • Thanks G Pai for sharing positive feedback and your variation.

  14. Hi Dassana,
    I prepared this chutney today alongwith Idli . It was perfect…Thanks aton for this easy and yummy chutney….
    I was wondering whether roasted chana dal is added for smooth consistency of the chutney or does it enhance taste also ??..

    • welcome kallpana. glad to know this. roasted chana dal does enhance the taste.

  15. I made this chutney last night and it was excellent. Would highly recommend it and will trying other recipes on this website.

    • thanks helen

  16. Hi Dassana, sorry to ask a silly question but just confirming if the red chilli used in the Radha / tempering is fresh OR dry red chilli please .
    By the way, I came across your blog only last week whilst looking for gajrela recipes (my fave) and loved the look of your photos and even more than that, I really liked the simple and straightforward way you wrote the step by step directions. needless to say, my first time making gajrela and it came out putrefaction ! A big thank you ! 🙂

    • welcome bhupinder. thanks for sharing positive feedback. its dry red chillies. no question is silly. feel free to ask any query about recipes.

  17. Thanks a ton. Though I m assamese, l love south Indian dishes specially dosa with coconut chutney. I tried so many recipes of coconut chutney, but couldn’t find the taste I was looking for. Today I tried ur recipe n ….that’s it! Just loved it, so simple n so yummy! Yes, also for d first time I made d best dosa ever, I give this credit to ur wonderful tips in d comment box. I really appreciate not only ur recipes, but also those useful n unique tips u give in d comment box!

    • welcome sabina. glad to know that you liked the coconut chutney recipe. thanks for sharing your kind words and positive feedback.

  18. Hi, tried this chutney by adding fresh coriander to it. It turned out wonderful.

    • fresh coriander goes well in this chutney. and thanks for the feedback minakshi.

  19. Added puli(tamarind) to mixture- pure amazing, would recommend u yo add to this recipe.

    • thanks annamika for your tip.

  20. Thank you. I will try if I can to adopt your reciepts to my taste – no animal proteins and no fry and no kili etc. But only reading, I feel the atmosfere of India. Thank you again!

    • welcome jenica. you can easily make many indian recipes with vegan substitutes. e.g. for cottage cheese you can use tofu, for dairy yogurt you can use cashew yogurt or soy yogurt. for dairy milk you can use cashew milk, almond milk, coconut milk or soy milk.

  21. Hey, can i use roasted black gram (kala channa) if i cant find bhunna channa daal in local stores?

    • sadia, yes you can use as an alternative.

  22. Giving best recipes thanks plz give two kgs rice biryani mutton recipe in full details5 stars

    • thanks mahmood. we only add vegetarian recipes.

  23. very nice recipe4 stars

    • thanks saleem

  24. Hey Thanks for the lovely recipe. Your recipes are really good and easy to make. Thanks to you, I can call myself a cook now. 🙂
    Some restaurants serve a red chutney (I guess tomato one) with dosa. Do you have a recipe for that?

    • thanks garima 🙂 the red chutney can be either red chili chutney or tomato chutney. there two versions of red chutney posted and onion-tomato chutney. tomato chutney i have not yet added. links below.

      red chutney without coconut (spicy one) – https://www.vegrecipesofindia.com/red-chutney-for-dosa/
      red chutney with coconut – https://www.vegrecipesofindia.com/red-chili-coconut-chutney/
      onion tomato chutney – https://www.vegrecipesofindia.com/onion-tomato-chutney-recipe/

  25. Abs wow!

  26. Hi thank you so much for the lovely easy recipe. Ever since we visited india nd ate the coconut chutney my 10 year old grandson was wanting to eat this cchutney.atlast I got to make it nd it came our finger licking good. Thnk u again nd keep up the great work.

    • welcome seeniloshinee. felt good after reading your feedback.

  27. The recipe does not specify:
    chana dal; raw or cooked?
    urad dal; raw or cooked?

    • jshaski, chana dal is roasted (bhuna hua chana) and urad dal is raw.

  28. Good effort!! How about grinding with curry leaves?4 stars

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

  29. Awesome chutnery4 stars

    • thanks jennifer

  30. Coconut Chutney

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

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

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

  32. This is awesome !!5 stars

  33. 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

    • 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.

  34. 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.

    • 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…

  35. 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… 🙂

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