Coconut chutney is a commonly prepared condiment in every South Indian household. It is a perfect side for south Indian idli, dosa, uthappam, pongal, kichadi, vadai or bajji.
Here is the restaurant style coconut chutney recipe :
Time Taken : 3 min
- Coconut pieces – 9 Nos. (each 1 inch)
- Green chillies – 2 Nos.
- Roasted Bengal gram (pottu kadalai) – 1 tbsp
- Salt – 1/2 tsp
- Scrape off coconut meat’s brown skin using peeler (or you may grate coconut).
- In a mixer-grinder jar add green chillies, coconut, roasted grams and salt.
- Grind them without adding water for 15 sec.
- Add 25 ml water and grind for a minute to make a smooth paste.
- Transfer to a bowl and serve with tempering.
- You can prepare coconut chutney with red chillies also; if you are serving spicy coconut chutney (with red chillies) then sambar is not required to be served with pongal or kichadi.
- If you want chutney to be more spicier, add more chillies along with little tamarind or a tbsp of curd.
- You can add ginger to make it refreshing.
- You can also add few shallots (5 Nos.) and/or garlic (2 cloves), it goes well with godhumai dosai, ragi dosai, any millet dosa, etc.