Coconut Chutney – Manjula’s Kitchen

Coconut Chutney

Coconut Chutney

Coconut chutney is a typical condiment that’s served with South Indian dishes, particularly Idlis and Dosas. It has nice texture and a singular style that compliments many dishes.

Prep Time 10 minutes

Prepare dinner Time 10 minutes

Complete Time 20 minutes

Course Facet Dish

Delicacies Indian

  • 1 cup coconut peeled and minimize in small items
  • 2 tbsp chana dal bengal gram
  • 1 cup yogure curd, dahi
  • 1-1/2 tsp salt
  • 2 inexperienced chilies,
  • 1/2 inch ginger
  • 1 tsp lemon juice as required

For seasoning

  • 1 tsp oil
  • 1/8 tsp asafetida hing
  • 1/4 tsp black mustard seeds rai
  • 2 crimson chilies damaged items
  • 8 curry leaves
  • Peel coconut and minimize into small items for simple mixing.

  • Roast chana dal on medium warmth till it’s gentle brown in coloration and has a roasted aroma.

  • Coarsely grind chana dal in a blender. Add yogurt, inexperienced chilies, and salt and proceed mixing into the paste.

  • Add coconut to the paste, a couple of items at a time and hold mixing. Add water, as wanted, to assist with the grinding. (Including the coconut in small quantities additionally helps this course of).

  • Earlier than eradicating from blender, style chutney to regulate the salt and pepper. Use lemon juice to regulate the tang to fit your style. Mix nicely.


  • Warmth oil in small pan. When sizzling, add black mustard seeds. When the seeds crack, add asafetida, crimson chilies and curry leaves.

  • Pour the seasoning combination over the chutney.

Coconut chutney will be refrigerated as much as per week. Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa   

Initially posted 2011-01-20 00:44:45.

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