Coconut chutney is one of the most famous Indian condiments, which goes well with any South Indian food like dosa, idli, uttappa etc.

I love any South Indian food, whether it is vegetarian or non vegetarian. Few years back I failed making dosas or idlis. Somehow couldn’t master that skill to make perfectly soft idlis, but eventually learnt my lessons and found out the mistakes I made. But such Indian delicacies are just incomplete without condiments like chutney.

Normally I go by my mom’s recipe to prepare coconut chutney, which is my all time favorite. You can say Goan style chutney. But the other day , we were invited by our good friends for dinner . We usually go to their place to hang out on weekends. Great couple though. I love you both Anita and Rajendra!! . And there we enjoyed weekend with couple of drinks, snacks, food and they insisted us to stay overnight. Next day Anita made this scrumptious chutney to go with dosas for breakfast. Oh my god! I still cannot forget that taste. Later, I prepared according to her instructions and it turned out pretty good, almost like her’s.

This chutney is very easy to prepare and can be done with few ingredients and I am 100% sure almost every Indian kitchen has these ingredients ready to use.

 

Preparation Time: 5 Minutes

Cooking Time : 7-8 Minutes

Yields :1 Cup

Ingredients for Chutney : 

• 1/2 Cup Peanuts
• 3/4 Cup Freshly grated coconut
• 2 Tablespoons Roasted Chana daal /Split Gram(Optional)
• 1/4 Cup yogurt
• 1 Bunch of Coriander leaves / cilantro
• 1 Inch Piece of Ginger
• 3-4 Green chilis
• 1 Tablespoon Sugar
• Salt to taste

For Tempering: 

• 1 Tablespoon Oil
• 1 Teaspoon Cumin seeds
• 1 Teaspoon Urad daal/White lentils
• 1 Teaspoon Mustard seeds
• 5-6 Dry red chilies
• Pinch of Hing/Asafetida
• 5-6 Curry leaves

Method:

Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney .

Take it out in a bowl.

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat. Keep it on low and add all the tempering and cover the pan.

Let the mustard splutter. Once the spluttering stops, remove out from heat and pour over the prepared chutney .

Mix and serve with any South Indian dish like, dosa, idli or uttappa.

 

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