Coconut Chutney
By Bhavana
Coconut chutney is a flavourful and easy to make chutney accompanied with almost all south Indian breakfasts like Idly, Dosa, Vada, Upma, Guntha Ponganalu
Updated .
- Prep
- 5 mins
- Cook
- 10 mins
- Total
- 15 mins
- Yields
- 4 servings
- Category
- Chutneys
- Cuisine
- South Indian
Ingredients
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Tampering or Seasoning
Directions
Heat a pan with 2 tbsp of oil and add onion, green chillies, peanuts, roasted chana dal and let them fry for about 5 minutes. If you like to spice up your coconut chutney, add more green chillies.
Take the fried mixture into mixie jar and add chopped coconut pieces, salt blend it into smooth paste and add water as required and take the chutney into a bowl. You can leave coconut chutney if you like it to be little nutty.
For tadka or seasoning heat a pan with 2 tbsp of oil when broken red chilli crackle add cumin seeds, mustard seeds, chana dal, urad dal and curry leaves. When the curry leaves turn crisp pour tadka into chutney
Mix tadka well into prepared coconut chutney so that the chutney can take the flavour of tadka and tastes good
Coconut Chutney can be served with Idly, Dosa, Upma, Pongal
Serve with Erra Karam Dosa or Guntha Ponganalu.
Bhavana
Bhavana cooks the Rayalaseema and Andhra dishes she grew up with, and writes each recipe so that you can follow it the first time you cook it. On Tastite, she shares the breakfasts, curries, chutneys, and snacks from her home kitchen.
