Coconut Chutney

A unique accompaniment for the south Indian tiffin’s idly, dosa is the coconut chutney. It tastes absolutely divine when made with fresh coconut and served alongside steaming hot dosas or idlys. This is the same chutney we find at most hotels. I vouch for it that it tastes nothing less in comparison. Surprise your family with this simple yet mouthwatering chutney.

RECIPE: Coconut Chutney

Print the recipe 

INGREDIENTS:

To Grind:

Coconut – 1 cup, cubed

Dalia – 4 tbsp. (roasted chickpeas)

Green Chillies – 2 or 3

Garlic Cloves – 3

Cumin Seeds- 1 tsp.

Salt – as desired

To Temper:

Oil- 1 tsp.

Mustard – 1 tsp.

Urad dal – ½ tsp.

Chana dal- ½ tsp.

Dry red chillies – 1 broken

Curry leaves – a few

METHOD:

Grind together all the ingredients mentioned under “to grind” to a coarse powder. Add the desired amount of water and grind it. Remove in a bowl.

Take the oil in a small kadai and add mustard, wait for it to splutter. Add the rest of the ingredients under “to temper”. Let them fry a bit and pour them on top of chutney and serve.

Serves 5.

Per Serving:

Calories – 65

Fat – 6 gm.

Carbohydrates – 2 gm.

Protein – 1 gm.