Coconut chutney is a traditional South indian condiment that pairs fantastically with idli, dosa, vada, and upma. It’s creamy, mildly spiced, and full of the herbal taste of clean coconut. Quick and smooth to make, it provides a clean contact to any South indian meal.


Ingredients:

1 cup grated sparkling coconut


2 tablespoons roasted chana dal (dalia)


1–2 inexperienced chilies (adjust to flavor)


1 small piece of ginger (about ½ inch)


Salt to taste


¼ cup water (alter for consistency)


For tempering (optionally available but encouraged):


1 teaspoon oil (ideally coconut or sunflower oil)


½ teaspoon mustard seeds


1 dried pink chili


Five–6 curry leaves


A pinch of asafoetida (hing)


Commands:

Combo the Chutney:

In a blender, integrate grated coconut, roasted chana dal, green chilies, ginger, salt, and water. Blend to a smooth or slightly coarse paste, relying on choice. Upload more water if needed to alter the thickness.


Put together the Tempering:

In a small pan, heat oil. Add mustard seeds and allow them to splutter. Add dried red chili, curry leaves, and asafoetida. Fry for some seconds.


Integrate:

Pour the tempering over the organized coconut chutney and mix properly.


Serving Tip:

Serve at once with warm idlis, crispy dosas, or steaming upma. Coconut chutney tastes best when fresh and can be refrigerated for up to 1–2 days.


This flexible chutney provides a flavorful, cooling contrast to highly spiced dishes and is a staple in South indian kitchens.

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Balasahana Suresh

06/07/2025 08:58 AM