Coconut Chutney

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Coconut Chutney

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Adjust Servings:
A.For chutney
1 cup Grated Coconut/Shredded Coconut Roughly chopped
1 tablespoon Garbanzo bean / Channa dal Roasted
2 No Green Chilli / Chili pepper Chopped
1 teaspoon Ginger Adrak,½ inch
To taste Salt
B.For tempering
0.5 teaspoon Mustard Seed Rai or Sarson
0.5 teaspoon Cumin Seed / Jeera
1 sprig Curry Leaf 9 to 10 curry leaves
1 pinch Asafoetida / Hing
1 no Red Chilli Lal mirch
1 teaspoon Oil Sesame or peanut or sunflower oil

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Traditional chutney recipe

  • Traditional food
  • Vegetarian


  • A.For chutney

  • B.For tempering



South Indian coconut chutney breakfast like dosa and idli is so simple,just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe can be serve especially masala dosa, idli, medu vada, sambar and rasam.

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10 mins

Take a pan and fry in Garbanzo bean / Channa dal untill it turns reddish brown color.

Grind together all the ingredients mentioned in list of "A" to a smooth consistency.


Heat oil in a small pan. add the mustard seeds. when the mustard seeds begin to splutter, add the cumin seeds

Then add the curry leaves, red chili and asafoetida. fry till the curry leaves become crisp and the red chilies changes color.

2 mins

Take away pan from flame and mix it well with the coconut chutney.

Serve coconut chutney with idli, dosa, vada or pakoda of your choice.

Kumar S

I love to cook, and for the last several years I have been preparing "light" foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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