Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. Fresh coconut, ginger, shallots, green chilies, and tempered spices is perfect as a side dish for dosa, idli, and vada.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
Ingredients of Coconut Chutney
- 3/4 cup coconut fresh
- 2 tablespoons roasted chana daal or roasted peanuts
- 1 garlic clove peeled
- 1 to 2 green chili
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- 1 teaspoons sugar optional
- 1/3 cup water add more as needed
- 1 teaspoons fresh lemon juice
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon hing
- curry leaves
- 1 dried red chillies
How to Make Coconut Chutney
Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney.
Take out the chutney in a serving bowl.
Heat oil in a tadka pan over medium heat.
Add mustard seeds and allow them to pop. Turn the heat off and then add hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
Pour the tadka over the chutney.
- coconut chutney is ready to serve.