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.

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
• imli chutney
• pudina chutney
• dhania chutney
• tomato chutney

coconut garlic chutney

4 from 1 vote

Prep Time:5 mins

Cook Time:5 mins

Total Time:10 mins

chutney made with coconut, garlic, green chilies and flavored more with tempering spices.

Course:side dish

Cuisine:south indian

Servings:2 to 3

Author:Dassana Amit

INGREDIENTS FOR coconut garlic chutney

(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 coconut garlic chutney

• 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.

GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use 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.

TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make coconut garlic chutney recipe:

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

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).

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

4. also add salt as required.

5. lastly pour ½ cup water or as required.

6. grind the chutney till smooth.

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

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).

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.

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).

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

12. pour the hot tempering in the chutney.

13. stir the coconut chutney very well.

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

RELATED RECIPES

coconut curd chutney recipe, how to make curd coconut chutney mint coconut chutney recipe, how to make mint coconut chutney red chilli coconut chutney recipe coconut chutney recipe, how to make coconut chutney coconut tamarind chutney recipe | coconut chutney for idli, dosa, vada coriander coconut chutney recipe for idli, dosa, uttapam, upma collection of 12 coconut chutney recipes for idli dosa vada red coconut chutney recipe, kerala style coconut chutney for idli, dosa hotel style coconut chutney recipe, easy & quick idli dosa chutney recipe dry garlic chutney recipe for vada pav | vada pav chutney | lasun chutney