Coconut Chutney is a South Indian side-dish, condiment or a dip usually served with any variety dosas, idlis, vadas and upma. It is made from freshly grated coconut and roasted chana dal with other few ingredients. After grinding it into a paste it is then topped with flavorful tempering. Coconut chutney can be prepared in a jiffy and stays good in refrigerator for 2-3 days. Follow this recipe and enjoy authentic coconut chutney every time you make south indian delicacies. I cannot imagine dosas and idlis without coconut chutney.
It is very important to use fresh grated coconut for this recipe. You can get a coconut and scrap the flesh out to use that or just buy a frozen packet of fresh coconut which you can easily get from local indian grocers. Some people use Daliya( dry roasted chana dal) instead of roasting chana dal separately. I, somehow don’t like the taste of daliya in coconut chutney. I prefer the traditional way of roasting chana dal in some oil and it gives the coconut chutney that authenticity. The consistency of chutney varies in every family. My family prefers it on thicker side so I use little less water. But its absolutely according to your own preference.
Coconut Chutney (Dipping Sauce For Idli, Dosa And Many More..)
Ingredients
For Grinding Chutney
- 1 cup fresh grated coconut
- 1 tsp oil
- 2 tbsp chana dal
- 1/2 piece of ginger
- 1-2 green chilies
- 8-10 curry leaves
- Salt to taste
- Water to grind
For Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- a pinch of asafoetida
- 5 curry leaves
- 1 dry red chilli
- 1 tbsp split urad dal
Instructions
For Grinding Chutney
- Heat oil in a small pan and add chana dal to it. Roast chana dal on medium flame till it turns little golden brown.
- Blend all ingredients along with roasted chana dal to a fine smooth paste. Add water as needed to adjust the consistency.
- Take the chutney out in a bowl and set it aside.
For Tempering
- Heat some oil in a pan over medium heat.
- Once the oil is hot add mustard seeds and let it crackle.
- Add asafoetida, curry leaves, urad dal and dry red chilli to it.
- Pour the tempering over coconut chutney and serve.
