Friday, April 19, 2013

Coconut Chutney Recipe


  • Coconut - 1 cup, freshly grated
  • Dalia - 2-3tbsp, (roasted chickpeas)
  • Green Chilies - 2-3
  • Salt to taste
  • Tempering/Poppu/Tadka:
  • Mustard seeds - 1/2 tsp
  • Curry leaves - a sprig
  • Urad Dal         1 tsp
  • Oil - 1 tsp


  1. Grind fresh coconut, roasted chickpeas, green chilies and salt to a smooth paste adding very little water. Remove onto a serving bowl.
  2. Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
  3. Serve  coconut chutney along side idli or dosa.


  • Fresh coconut is essential for the best flavor.
  • Scrape out the outer brown layer of the coconut for a white colored coconut chutney

1 comment :

  1. Yummy coconut chutney... Love the snap with the shell :)


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