How to Make Coconut Chutney

Coconut Chutney is a South Indian dip being served with Idli, Dosa and Vadai varieties. South Indian breakfast items like Idli and Dosa are incomplete without coconut chutney. It is a semi-liquid coarse paste made with coconut as main ingredient.

• One cup of raw coconut cut into small pieces
• Half a cup of roasted Bengal gram
• 6 to 7 Garlic cloves
• 4 to 5 Green chilies
• Salt to taste

Add all these ingredients in a blender. Do not add any water

• Initially grind all these ingredients without adding any water. If you add water, you will find chunks of coconut in the chutney.
• When all ingredients are blended well, add about half a cup of water.
• Grind to a coarse paste. It is important that you should not make a fine paste of the ingredients

• Transfer the ground paste from the jar into a bowl.
• You may find lots of the ground chutney sticking to the sides and lid of the jar.
• Pour some water, shake well and add this water to the chutney paste in the bowl.

Tempering is done to remove the raw smell of ingredients like garlic and green chilies from the chutney. We use a small frying pan in our home for small jobs like this.

• Heat about half a tablespoon of cooking oil in the small pan
• Add a teaspoon of mustard seeds mixed with split black gram to the hot oil
• When the mustard seeds start to crack, add a bunch of curry leaves and let them fry for a few seconds.
• Immediately pour the hot oil over the chutney mix in the bowl.

That is all, tasteful coconut chutney is ready.

Enjoy the coconut chutney with Idli or Dosa