spicy coconut chutney recipe, davangere benne dosa chutney recipe
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5 from 1 vote

davangere coconut chutney recipe

Spicy coconut chutney served with davangere benne dosa
Prep Time15 mins
Total Time15 mins
Course: condiment, side dish
Cuisine: karnataka, south indian
Servings: 3 to 4
Calories: 69kcal
Author: Dassana Amit


  • 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