Coconut Chutney (for Idli, Dosa)

Coconut Chutney (for Idli, Dosa) by DK on Feb 27, 2014

Coconut Recipes | Idli, Dosa Chutney Recipes | South Indian recipes

A South Indian can never have enough recipes for Coconut chutney. Or for that matter Tomato Chutney and Onion Chutney . Why even Tama.....OK OK! You get the point. We love our chutneys. Our love for Dosas and Idlis is only surpassed by the accompanying chutneys that go along with it :).

I have posted a recipe for Coconut chutney before but when I was asked for a Vegan option, I thought of this recipe that I make regularly as well. The other version has curd (I use Greek yogurt) in order to provide additional protein in the meal. But this recipe today is what my mother uses every single time to make her chutney.

Its utterly simple and though fresh coconut makes this out of this world good, the one made using frozen coconut is not that far behind either. Quick to put together and for those into Indian cooking, your pantry has all the ingredients already. This goes excellent with Idli and Dosa, even Vadas :)

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 3 people
Yields: Makes around 2 cups

Ingredients

1-1/2 cups grated Coconut, see Tips
2 tbsp Fried Gram (Bhunna Channa/Pottukadalai)
1 Green Chilli, or see Tips
1/3 cup chopped Onion, or see Tips
Salt to taste
Few sprigs of Cilantro

For Tempering

1 tsp Coconut oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida Powder
Few sprigs of Curry Leaves

Tips

1. Coconut: I would recommend using fresh, but thawed frozen coconut would work as well.

2. Green Chilli: We don't take well to heat but to balance the flavor, I use couple of slices of Jalapeno. You can add as many or as little according to your taste.

3. Onion: You can use a shallot (about 1/2 should do). The onion I get is sharp tasting and we do not prefer it raw in this chutney. Hence I use this amount 'cos the cooking reduce the sharpness.

Method

1. Since we don't prefer raw onions, cos of the sharpness I prefer cooking the onions a bit. If you want to use raw, go for mild tasting onions like Shallot. Refer Tip 3 for more details. Heat a pan and add the onion along with salt. I do not use oil and the salt helps to bring out the moisture from the onions.

2. Add the chillies. See Tip 2 for more details. Once the onions are soft, remove from heat.

3. Now add rest of the ingredients (excluding under tempering) in a blender along with the onions.

4. Blend it into a fine paste adding enough water to make for a smooth, yet slightly thick chutney.

5. Remove and pour it in a bowl.

6. In the same pan, add 1 tsp Coconut oil (or any oil of your choosing). Once hot, add the mustard seeds. When it starts popping, add the asafoetida powder. Switch off the heat and then add the curry leaves.

7. Pour this over the chutney. Mix well, taste and season with additional salt if needed.

Serve with Idlis, Dosas or any other dish of your choosing.

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Recipe Reference

mom's recipe

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1 Member Reviews

By Taher on May 9, 2014

For the most part, I have completely followed the recipe given by DK. I added one new ingredient and slightly altered another. The new ingredient I added was a single piece of garlic. The altered ingredient was fresh coriander instead of cilantro. Here is the end result. After this posting, I am going to have it with home-made dosa and sambar.

10 Comments

By Anders Svenson on Mar 16, 2016

I love chutney recipes. I am a big fan of this recipe. I am very thankful that you shared various chutney recipes. Keep sharing further.

By SeaFooD Recipes on Jan 1, 2016

i am so happy to make this receipe but i suggest you to plese add some soup receipe like hot and sour soup,tomato soup etc.

By chetna rathore on Jul 28, 2015

this recipie is really yumMieee..... it inhanced the taste of my idlis.. :-* :-* :-)

By sandeep on Nov 25, 2014

:wink: i like this chutney and yammmmi!!!!!!!!!!!!!!!!

By vijaya Jayaraman on Sep 3, 2014

I love the chutney.Two Indian friends made this with idli it was good.I asked for the recipe but they did not give me one.I suspect a ready powder version is available in Australia.Good luck! Your recipe is very good *****

By Taher on May 9, 2014

:lol: The final result was ... yum!! Thanks DK and the chefinyou team.

By Momm4ever on Apr 25, 2014

Hi! Ran across your blog posts - you have some really interesting ideas that I am itching to try out! Thanks a ton for sharing your creativity! I make Coconut chutney using non-sweetened ground coconut - it turns out really good! I am lazy - too lazy to buy fresh coconut, and try to cut it myself! :roll: I also add a little lemon juice - it seems to enhance the coconut flavor...loo forward to learning a whole lot more from you...

By Kavitha on Apr 11, 2014

How to get the coconut chutney whitish as given in hotels, guid me

By ShanthiAnne on Mar 1, 2014

Nice n detailed explanation

By Nandita on Feb 27, 2014

Coconut chutney is a perfect accompaniment to just about anything!!! Yours look fantastic :)