Coconut Chutney
Kamal
This is a traditional South Indian chutney that goes well with dosa, idli, upama, vada etc.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine Indian
- 1 cup Coconut Cut in cubes or Grated Coconut
- 1/2 cup Roasted Sesame Seeds
- 1/2 cup Roasted Chana Dal or Split Chickpea Lentils easily available in market
- 1/2 cup Roasted Peanuts
- 1.5 inch Ginger
- 2 Green Chilis
- Small Tamarind
For Tempering
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Slit Urad Dal or Slit Black Gram Lentils
- 2 Red Chilis
- pinch Of Hing or Asafetida
Add grated Coconut or Coconut Cubes, Roasted Sesame Seeds, Roasted Chana Dal or Split Chickpea Lentils, Roasted Peanuts, Ginger, Green Chilis, Tamarind to a grinder and add little water, make a pate if the paste is thick you can add some more water to adjust the consistency.
Heat 2 tbsp oil in a pan add Mustard Seeds, Cumin Seeds, Slit Urad Dal or Slit Black Gram Lentils, Red Chilis and hing or asafetida. Fry on a slow flame till cumin seeds and mustard seeds crackle and Slit Urad Dal becomes slightly brown. Spread the tempering over the chutney. Your yummy delicious coconut chutney is ready, Serve it with dosa, idli, upama etc.
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