An easy Indian coconut chutney recipe for idli and dosa. Coconut chutney made with fresh coconut, chana dal and other ingredients with a tadka of curry leaves etc. This chutney is served with Idli Dosa or any other South Indian tiffin item.
Coconut chutney is served with popular south Indian breakfast like dosa, idli and medu vada. I also serve coconut chutney with evening south Indian tiffin dishes like mysore bonda, pakoda, aloo bonda etc.
Tips for Making Best Tasting Coconut Chutney for Idli and Dosa
- Always use fresh coconut in making coconut chutney, dried coconut does not give you the good result.
- I have added roasted peanuts to make the texture creamy, you can add either roasted gram dal or peanuts for a uniform texture, otherwise, it may turn out be watery.
- Adding milk gives it a milky white color and a richer taste. Always start by adding less milk and gradually adjusting it to your preference.
- Never over process the chutney while grinding it because that may lead to separation of coconut oil which may not taste good and creamy.
- Coconut chutney tastes best when served fresh, though I sometimes make some extra and store it in the freezer for up to 5-6 days. Just don’t forget to take it out of freezer 12 hours before and place it in the fridge so it thaws. Thawing in the microwave does not work with coconut chutney.
- 200 g coconut fresh
- 20 g ginger
- 3 tbsps peanuts roasted
- 2 green chilli
- 150 ml milk skimmed
- to taste salt
- 3 - 4 red chilli whole
- 1 tbsp channa dal
- 1 tsp mustard seeds
- 1 - 2 sprigs curry leaves
Wash and chop coconut into small pieces.
In a grinder jar of your mixer grinder or food processor, add roasted peanuts, green chilli, ginger, coconut and salt, grind it till it looks like fine shredded mixture.
Add 150 ml milk and grind the mixture to a smooth paste. Don't over process because oil from coconut may get separated, 2 minutes is a good enough time.
Now to prepare tempering take a small tempering/tadka pan and heat up the oil.
Add mustard seeds and chana dal to heated oil and cook on low heat till chana dal turns slightly brown. Add curry leaves and whole red chilli, switch off the heat and pour this tempering over chutney and serve this with Idli, dosa or any other south Indian tiffin item.