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Coconut Chutney (Dipping Sauce For Idli, Dosa And Many More..)

Course: Breakfast
Cuisine: Indian
Servings: 2 Servings
Author: Priyanka

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.