coconut garlic chutney recipe for idli, dosa, medu vada, uttapam

4.5 from 2 votes

coconut garlic chutney recipe with step by step photos. this coconut chutney goes well with your favorite south indian snacks like idli, dosa, vada, mysore bonda, uttapam and so on.

chutney and sambar are two apt accompaniments for idli and dosa. if you are also fond of trying different flavors of chutneys like me, then you can make many varieties of coconut chutney for south indians snacks apart from the classic coconut chutney which most of us love. you can also check this hotel style coconut chutney and spicy coconut chutney recipe.

coconut garlic chutney recipe

like most chutney recipes, this coconut garlic chutney is also a simple and easy chutney which will not take much time to prepare. this chutney has tempering or tadka added to it. i have already posted another variation of making coconut garlic chutney which does not have tempering done towards the end.

with so many chutney recipes on the blog, you can guess, how much i am fond of chutneys, especially coconut chutney ! in the pics the chutney is served with ragi (finger millet) dosa.

if you are looking for more chutney recipes then do check peanut chutney, saunth chutney, tamarind date chutney, pudina chutney, dhania chutney and tomato chutney.

coconut garlic chutney recipe card below:

coconut garlic chutney recipe
4.5 from 2 votes
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coconut garlic chutney recipe

coconut garlic chutney recipe - chutney made with coconut, garlic, green chilies and flavored more with tempering spices.
course side dish
cuisine south indian
prep time 5 minutes
cook time 5 minutes
total time 10 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

main ingredients for coconut chutney:

  • ½ cup grated coconut - tightly packed, fresh or frozen
  • 2 tablespoon roasted chana dal (roasted bengal gram)
  • 1 to 2 green chilies (hari mirch) - chopped
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 3 to 4 garlic cloves (lahsun) - chopped
  • ½ cup water or as required
  • rock salt or regular salt as required

for tempering (tadka or chaunk)

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal (husked black gram)
  • 1 pinch asafoetida (hing)
  • 10 to 12 curry leaves (kadi patta)
  • 1 to 2 dry red chilies (sookhi lal mirch) - kept whole or broken and deseeded

how to make recipe

  1. first grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.
  2. season the chutney with salt and keep aside.
  3. in a small pan, heat oil on a low flame.
  4. when the oil becomes hot, add the mustard seeds and urad dal.
  5. keep the flame low.
  6. let mustard seeds crackle and the urad dal get reddish brown.
  7. they will take almost the same time to get cooked.
  8. then add the dry red chilies, curry leaves and asafoetida.
  9. stir and fry till the curry leaves become crisp and the red chilies change color.
  10. pour the hot tempering in the prepared chutney.
  11. stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.

how to make coconut garlic chutney recipe:

1. firstly measure and keep all the ingredients ready for making coconut garlic chutney.

coconut garlic chutney recipe

2. in a blender jar, add ½ cup grated coconut (fresh or frozen), 2 tablespoon roasted chana dal (roasted bengal gram) and 1 tablespoon chopped coriander leaves (dhania patta).

coconut garlic chutney recipe

3. next add 1 to 2 chopped green chilies (hari mirch) and 3 to 4 chopped garlic cloves (lahsun).

coconut garlic chutney recipe

4. also add salt as required.

coconut garlic chutney recipe

5. lastly pour ½ cup water or as required.

coconut garlic chutney recipe

6. grind the chutney till smooth.

coconut garlic chutney recipe

7. remove the chutney in a heat proof bowl or dish and keep aside.

coconut garlic chutney recipe

8. then in a small pan, heat 1 tablespoon oil on a low flame. when the oil becomes hot, add 1 teaspoon mustard seeds (rai) and 1 teaspoon urad dal (husked black gram).

coconut garlic chutney recipe

9. keep the flame low. let mustard seeds crackle and the urad dal get reddish brown. they will take almost the same time to get cooked.

coconut garlic chutney recipe

10. then add 1 to 2 whole dry red chilies (or broken chilies), 10 to 12 curry leaves (kadi patta) and 1 pinch of asafoetida (hing).

coconut garlic chutney recipe

11. stir and fry till the curry leaves become crisp and the red chilies change color.

coconut garlic chutney recipe

12. pour the hot tempering in the chutney.

coconut garlic chutney recipe

13. stir the coconut chutney very well.

coconut garlic chutney recipe

14. serve the garlic coconut chutney with idli, dosa, chana dal vada or upma.

coconut garlic chutney recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



9 thoughts on “coconut garlic chutney recipe for idli, dosa, medu vada, uttapam

  1. I grind the red chillies nd spread on dosa with butter skipping coriander leaves

    • thank komal for sharing this tip and variation.

  2. Hi, Thanks for all your wonderful recipes. For this coconut chutney, can I use desiccated or dried grated coconut instead?

    • yes you can. use warm water for grinding the chutney.

  3. Hi Dassana,
    Going to try this for sure. Looks fabulous!

  4. Oh! adding coriander leaves seems to be a great idea…never done that….will try your version tomorrow morn!!

    • great… let me know your feedback.

  5. I love this chutney and it really goes well with all my south indian meals, next time will add in the asafoetida too :)!

  6. Planning to make rava dosa and this will be a great pairing.

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