Breakfast, coconut-chutney

Coconut chutney recipe | How to make Coconut chutney at home

Coconut chutney recipe | How to make Coconut chutney at home

Coconut chutney recipe | How to make Coconut chutney at home
Coconut chutney recipe: It is very easy to make South Indian style coconut chutney for dosa and idli, fresh coconut is simply ground with chili, curd, and ginger, and the curry leaves and rye tadka is applied on top. However, roasted chana dal, tamarind paste, and cumin seeds are added to this recipe for the best taste. Follow this recipe and learn how to make chutney at home.

Coconut chutney for idli and dosa

  • Pre-Preparation Time: 10 minutes
  • Cook time: 2 minutes
  • For how many people: 6

Ingredients need to make Coconut chutney recipe

  • 1 cup chopped fresh coconut
  • 1 tsp grated ginger
  • 2 green chilies, chopped
  • 1 tbsp chana dal, roasted (or lentils)
  • 1 tbsp yogurt
  • 1 tsp lemon juice or tamarind paste
  • 1/2 cup water
  • Salt
For tempering
  • 1/2 tsp cumin seeds
  • 1/4 tsp rye
  • 4-5 curry leaves
  • 1 dry red chili
  • 1 tsp oil
Here are some delicious recipes: A health tip: Health and fitness tips Method of making Coconut chutney recipe
  1. Add chopped fresh coconut pieces to the small mixie jar.
  2. Grind it coarsely and take it out on a plate.
  3. Add green chilies, roasted chana dal, and ginger.
  4. Finely grind them.
  5. Add powdered coconut, curd, lemon juice, salt, and 1/2 cup of water.
  6. Finely grind them. If necessary, add more water and grind the chutney again. Take it out in a bowl.
  7. Now heat the oil in a small pan (or Kadai) for tempering.
  8. Add mustard seeds.
  9. When the mustard seeds start to crackle, add cumin seeds, dry red chilies, and curry leaves.
  10. After 10 seconds remove the pan (Kadai) from the gas and immediately add the tempering over the coconut paste and mix well.
  11. Coconut chutney is ready for idli and dosa.
  12. Serve it with the dosa of your choice.

Suggestions and Variations for making Coconut chutney recipe

  • Add water as required to make the chutney thick or thin.
  • If you are making coconut chutney for children, then do not add green chilies at the time of grinding and red chilies at the time of tempering.
  • You can keep the chutney in the fridge for 3 days.
Taste: Lightly Spicy Methods of serving: South Indian dishes like dosa, idli, vada, etc. are incomplete if served without coconut chutney. However, its use is not just limited here, it can also be served at lunch or dinner with paratha, curry, boiled rice, and dal tadka.

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