coconut chutney recipe | how to make restaurant style coconut chutney





coconut chutney recipe or how to make restaurant style coconut chutney at home with step by step process - coconut chutney is an important part of any south indian dish.


this chutneys are great condiments / dip for south indian breakfast and snack recipes. coconut chutney is quick and easy to make. it goes perfect with idli, dosa, uttapam and vada etc.


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ingredients for coconut chutney :

  • grated fresh coconut - 1 cup
  • chana dal (split) - 2 tsp
  • urad dal (split) - 1 tsp
  • raw peanuts - 1 tbsp
  • oil - 1 tsp
  • green chilli - 1
  • mustard seeds (rai) - 1/2 tsp
  • asafoetida (hing) - a pinch
  • curry leaves - 6 to 7
  • dry red chili - 2-3
  • salt - 1 tsp
  • sugar - 1 tsp
  • water - as per required


directions for coconut chutney :

  • heat a nonstick pan and roast chana dal, urad dal for 3-4 min till it becomes golden brown in colour.
  • mix grated coconut, roasted chana dal, peanuts, green chillies, salt, sugar with some water in blender and make into smooth paste.
  • empty the coconut paste in mixing bowl.
  • to make tadka, heat oil in a small pan and add the mustard seeds.
  • when the mustard seeds begin to pop, then add the asafoetida, curry leaves and dry red chili. fry till the curry leaves become crisp and the red chilies changes color.
  • switch off the flame and immediately pour tadka over coconut chutney and mix well.
  • serve coconut chutney with idli, dosa, uttapam, vada or any south indian dish.


recipe card for coconut chutney :


4.8 from 115 reviews
coconut chutney recipe | how to make restaurant style coconut chutney
 
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coconut chutney recipe or how to make restaurant style coconut chutney at home with step by step process - coconut chutney is an important part of any south indian dish.
Author:
Recipe type: side
Cuisine: south indian
Serves: 3-4
Nutrition:
Serving size: 1 tablespoon
Calories per serving: 60 cal
Fat per serving: 5 g
Ingredients :
  • grated fresh coconut - 1 cup
  • chana dal (split) - 2 tsp
  • urad dal (split) - 1 tsp
  • raw peanuts - 1 tbsp
  • oil - 1 tsp
  • green chilli - 1
  • mustard seeds (rai) - 1/2 tsp
  • asafoetida (hing) - a pinch
  • curry leaves - 6-7
  • dry red chili - 2-3
  • salt - 1 tsp
  • sugar - 1 tsp
  • water - as per required
Instructions :
  1. heat a nonstick pan and roast chana dal, urad dal for 3-4 min till it becomes golden brown in colour.
  2. mix grated coconut, roasted chana dal, peanuts, green chillies, salt, sugar with some water in blender and make into smooth paste.
  3. empty the coconut paste in mixing bowl.
  4. to make tadka, heat oil in a small pan and add the mustard seeds.
  5. when the mustard seeds begin to pop, then add the asafoetida, curry leaves and dry red chili. fry till the curry leaves become crisp and the red chilies changes color.
  6. switch off the flame and immediately pour tadka over coconut chutney and mix well.
  7. serve coconut chutney with idli, dosa, uttapam, vada or any south indian dish.


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