coconut garlic chutney recipe (with tempering)

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.

coconut garlic chutney recipe

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.

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 easy 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.

how to make coconut garlic chutney

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 tablespoons roasted chana dal (roasted bengal gram) and 1 tablespoon chopped coriander leaves.

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
if you are looking for more chutney recipes then do check:

coconut garlic chutney

4 from 1 vote
chutney made with coconut, garlic, green chilies and flavored more with tempering spices.
coconut garlic chutney recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:5 mins
Total Time:10 mins
Course:side dish
Cuisine:south indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

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

INSTRUCTIONS

  • first grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.
  • season the chutney with salt and keep aside.
  • in a small pan, heat oil on a low flame.
  • when the oil becomes hot, add the mustard seeds and urad dal.
  • 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.
  • then add the dry red chilies, curry leaves and asafoetida.
  • stir and fry till the curry leaves become crisp and the red chilies change color.
  • pour the hot tempering in the prepared chutney.
  • stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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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9 comments/reviews

  1. Hi, Thanks for all your wonderful recipes. For this coconut chutney, can I use desiccated or dried grated coconut instead?4 stars

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

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