davangere coconut chutney recipe
Spicy coconut chutney served with davangere benne dosa
Prep Time15 mins
Total Time15 mins
Servings: 3 to 4
- 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
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.
Calories: 69kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 640mg | Potassium: 47mg | Fiber: 3g | Sugar: 3g | Vitamin C: 9.4mg | Iron: 0.4mg