Coconut chutney is a versatile South Indian condiment made from freshly grated coconut, blended with a mixture of spices, herbs. It typically offers a balance of creamy texture and vibrant flavors, combining the natural sweetness of coconut with the tanginess of tamarind, spiciness of green chili peppers. This chutney serves as a delightful accompaniment to various dishes such as dosas, idlis, vadas, and more, adding a burst of flavor and enhancing the overall dining experience.

How to make Coconut Chutney for Idili and Dosa :

Begin by roasting the green chillies and hing, then add them to the grated coconut along with the other ingredients and blend into a smooth paste. Next, incorporate the finely chopped cilantro. Prepare a tadka by heating oil, mustard seeds, and curry leaves, then add it to the chutney mixture, giving it a good mix. The chutney is now ready to be served.

Serving suggestion for Coconut Chutney for Idili and Dosa :

Serve this with your choice of Idli/Dosa/Buns/Chapati, and the list goes on…

Coconut Chutney for Idili/Dosa

This chutney serves as a delightful accompaniment to various dishes such as dosas, idlis, buns, vadas, and more, adding a burst of flavor and enhancing the overall dining experience.

Print Recipe Pin Recipe

Prep Time 5

blending/grinding time 10

Total Time 15

Course Side Dish

Cuisine Indian

Equipment

1 Blender/grinder to grind the chutney

Ingredients

1 cup fresh grated coconut
2-3 green chillies
Salt to taste
1/2 tsp jaggery or to taste (optional)
Small piece of good quality hing asafoetida
1/4 tsp oil
Water as required
Fresh cilantro leaves chopped finely

For Tempering:

1/2 tsp oil
1/2 tsp mustard seeds
Few fresh curry leaves
1-2 red chillies

Instructions

In a small tempering pan, add oil, hing, and green chillies. Roast the green chillies for some time until they have blisters.
In a blender or food processor, add the fresh grated coconut, roasted green chillies, hing, salt, and jaggery (if using).
Blend all the ingredients together until you get a smooth paste. If needed, you can add a little water to adjust the consistency.
Transfer the chutney to a serving bowl and add in the finely chopped cilantro leaves. Give it a good mix.

For Tempering:

Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add fresh curry leaves and red chillies. Fry them for a few seconds until aromatic.
Pour this tempering over the prepared coconut chutney.
Mix well and serve with dosa, idli, vada, or any South Indian dish of your choice.
Enjoy your delicious coconut chutney!