Coconut Chutney

Coconut Chutney is a side dish or condiment used with Dosas and Idlis. It can also be used as a spread for sandwiches. It is delicious and has a unique taste that goes well with unique dishes such as Dosas and Idlis.

Coconut Chutney...Green and Tasty

Coconut Chutney…Green and Tasty

Coconut Chutney...Yummy

Coconut Chutney…Yummy

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 

Channa Dahl, Cilantro, Mustard Seeds, Green Chillies, Urad Dahl

Coconut Chutney

Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Chutney, Condiment, Side Dish
Misc Pre-preparable, Serve at Room Temperature

Ingredients

  • 2 cups Fresh Coconut (grated)
  • 2 tablespoons Channa Dahl
  • 1 - 2 Green chillies (Serrano Peppers)
  • 1 teaspoon Salt
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Urad Dahl

Optional

  • 1 bunch Cilantro (Washed and Cut into 4 inch pieces)
  • 2 drops Green Food Color (If you don't use cilantro and if you like the green color)

Note

Serving Suggestions:
1) Use as a spread on a Dosa before placing the Masala Potatoes and rolling the Dosa like a burrito.
2) Serve as a side dish with Dosa's and Idli's.
3) Use it as a spread on a sandwich.
Options:
1) Cilantro and Green food color are not used in a typical old-fashioned Coconut Chutney. So they are optional. You can try the Chutney with and without these optional items.
2) If you refrigerate it, defrost it by leaving it outside for a few hours, or warm it up on low heat in the microwave oven.

Directions

Step 1
Add 1 teaspoon oil to a small frying pan. Place it on medium heat. When oil is hot, add channa dahl. Stir fry until golden brown. Do not fry too much. Transfer the dahl from the pan to a small bowl or plate and let it cool.
Step 2
Place coconut, cooled channa dahl, green chillies, salt, green food color and 1/4 cup of water in a blender. Start with low speed. Gradually increase it to medium and then to high.
Step 3
If the Chutney mixture in the blender jar gets stuck, open the lid, stir the mix, then grind again, starting with low speed. If it does not grind or difficult to grind, add a little more water, one or two tablespoons at a time, stir and grind again.
Step 4
Add cilantro pieces. Keep grinding, adding a little water at a time, until the Chutney is smooth but as thick as possible. The mixture should not become runny. So water needs to be added with caution. See the picture.
Step 5
When the mixture is smooth, transfer the contents to a bowl.
Step 6
In the same frying pan in which the channa dahl was fried, add a teaspoon of oil. When oil is hot, add mustard seeds. When they crackle rapidly, add urad dahl. Stir fry until urad dahl becomes golden brown. Add this fried mixture immediately to the Chutney. Mix well.
Step 7
Serve at room temperature with Dosas and Idlis. You can also use this as a spread for sandwiches.
Sambar with Bell Peppers
Masala Potatoes

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