Coconut Chutney Recipe | Idli Chutney | Dosa Chutney
This quick and delicious coconut chutney made with freshly grated coconut and simple pantry ingredients is loaded with chock full of flavors. It goes well with any kind of idlis, dosas, uttapams or vadas.
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
- 1 cup freshly grated coconut
- 1/2 inch ginger, skin peeled
- 1 green chilli, or more as per desired heat
- 1 tbsp urad dal, dry roasted until golden brown, or dalia dal
- 2 tbsp yogurt or gooseberry sized ball of tamarind
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 dried red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the urad dal on medium-low heat until golden brown.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used about 1/2 cup water. If you are using yogurt add it after blending all the ingredients to a smooth paste & mix well.
- For the tempering, heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator