Spicy coconut chutney served with davangere benne dosa
Course: condiment, side dish
Cuisine: karnataka, south indian
Servings: 3to 4
Author: Dassana Amit
½cuptightly packed grated coconut- fresh or frozen
5 to 6green chilies,roughly chopped
1 to 2seeds of a green cardamom(choti elaichi)
3 to 4tablespoonwater 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.