Spicy coconut chutney for Davangere Benne dosa

Davangere benne dosa chutney recipe with step by step photos – spicy coconut chutney that is served with Davangere benne dosa.

This is a simple recipe of coconut chutney that is spicy and uses minimal ingredients. There is no tempering done in the chutney and so the taste is different than the coconut chutney that is tempered.

Since this chutney is very spicy, it accompanies the bland potato palya (served with benne dosa) very well. There is also a hint of cardamom in this chutney.

You can also serve this easy coconut chutney with poha dosa, set dosa and even plain dosa or uttapams. Do also check this recipe of Davangere benne dosa and the Potato palya that accompanies it.

Step by step Davangere coconut chutney recipe

1. Take ½ cup tightly packed freshly grated coconut in a small grinder. Add 5 to 6 green chilies (roughly chopped) and 1 or 2 seeds from a green cardamom pod. For a pronounced cardamom flavor, you can add all the seeds from 1 small green cardamom.

2. Season with salt as per taste.

3. Add 3 to 4 tbsp water.

4. Grind to a smooth consistency.

5. Remove coconut chutney in a serving bowl. Serve coconut chutney with davangere benne dosa and the potato palya.

More Chutney recipes

• Coconut chutney
• Brinjal chutney
• Beetroot chutney
• Capsicum chutney

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.

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Spicy coconut chutney for Davangere Benne dosa

5 from 1 vote

Spicy coconut chutney served with davangere benne dosa

Author:Dassana Amit

Prep Time:15 mins

Total Time:15 mins

Course:condiment,side dish

Cuisine:karnataka,south indian

Diet:gluten-free,vegan

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

Ingredients

• ½ cup tightly packed grated coconut - fresh or frozen
• 5 to 6 green chilies, roughly chopped
• 1 to 2 seeds of a green cardamom (choti elaichi)
• 3 to 4 tablespoon water for grinding
• salt as required

Instructions

• Take 1/2 cup freshly grated tightly packed coconut in a small grinder. Add 5 to 6 green chilies (roughly chopped) and 1 or 2 seeds from a green cardamom pod. For a pronounced cardamom flavor, you can add all the seeds from 1 small green cardamom.
• Season with salt as per taste.
• Add 3 to 4 tbsp water and grind to a smooth consistency.
• Remove coconut chutney in a serving bowl and serve the chutney with davangere benne dosa and potato palya.

Nutrition Info (approximate values)

Nutrition Facts

Spicy coconut chutney for Davangere Benne dosa

Amount Per Serving

Calories 69 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Sodium 640mg28%

Potassium 47mg1%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 3g3%

Vitamin C 9.4mg11%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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