Coconut Chutney is a traditional and most common south Indian side dish for breakfast and tiffin verities. Coconut chutney goes well with idli, dosa, venpongal, uthappam, even with vada, bajji, samosa. Coconut chutney is a blend of shredded coconut, green chillies, roasted gram, a piece of tamarind and a garlic pod. And tempered with mustard seeds, red chilli, and curry leaves.
It is a simple and super quick dish, for your busy mornings. You can use either fresh or frozen coconut if you are using frozen coconut, thaw before use or microwave for 30 to 50 seconds. We commonly use green chilis with coconut chutney, if you like you can replace the green chilis with red chilis in the same recipe.
Other Chutney Varieties – Red Coconut Chutney, Paruppu Thogayal, Peanut Chutney, Idli Podi, Onion Chutney
Coconut Chutney is a traditional and most common south Indian side dish for breakfast and tiffin verities. Coconut chutney goes well with idli, dosa, venpongal, uthappam, even with vada, bajji, samosa. Coconut chutney is a blend of shredded coconut, green chillies, roasted gram, a piece of tamarind and a garlic pod. And tempered with mustard seeds, red chilli, and curry leaves.
- 1/2 cup Grated coconut
- 4 tbsp Fried gram
- 3 Green chilies
- Tamarind a small piece
- 1 Garlic pod
- Salt as needed
- 1 tsp Sesame oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
- 1 Red chilli
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In a mixing jar, add grated coconut, roasted gram, green chillis, garlic, salt and tamarind.
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Blend it with a little water, and make it a smooth paste.
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In a small pan, heat oil.
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Add mustard seeds, allow them to crackle, and add curry leaves and red chilli.
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Mix the seasoning with chutney, serve with idli or dosa.
Method
Step by Step Pictures
1. Keep the ingredients ready.
2. In a mixer jar add grated coconut, fried gram, green chillis, garlic, salt and tamarind. Blend it with little water, make it a smooth paste.
3. In a small pan, heat sesame oil. Add mustard seeds, allow them to crackle, then add curry leaves and red chilli.
4. Mix the seasoning with chutney, serve hot with idli or dosa.
