Coconut Chutney Recipe-How to make Coconut Chutney for Idli Dosa-Easy and Simple Chutney recipe

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers add sweetness without spice.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a unique flavor and are often less expensive.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a healthier protein alternative, while split peas are budget-friendly.

Take 100 grams of fresh coconut, peel it, and wash it.

Roast 2 tablespoons of chana dal on a tava for 2-3 minutes.

Add 1 green chili and a 1-inch piece of peeled ginger to the ingredients.

Add 10-12 curry leaves, 1/2 teaspoon of mustard seeds, 2 dried red chilies, 1/3 teaspoon of cumin seeds, and a pinch of asafoetida.

Add salt to taste.

In a grinding jar, add the chopped coconut pieces.

Add the roasted chana dal to the jar.

Add the green chili, ginger, and salt to the jar.

Add a little water to the jar, grinding the mixture to a paste.

Open the lid of the jar and add a bit more water, then grind again until smooth.

If the chutney is too thick, add a little more water and grind again.

Transfer the chutney to a bowl and check the consistency, adding more water if necessary.

Heat a pan on the gas and add oil to it.

Once the oil is hot, add the dried red chilies, cumin seeds, mustard seeds, and urad dal.

Lower the flame to prevent burning and fry the mixture for at least one minute.

Add a pinch of asafoetida to the mixture and stir.

Add the curry leaves to the pan and cook for at least half a minute to infuse their flavor into the oil.

Turn off the gas and pour the tempered mixture over the coconut chutney.

Mix the chutney well with the tempered mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens