Recipe for Coconut Chutney

Popular south Indian breakfasts, such as idli, dosa, Upma etc., are often served with chutneys of various kinds. Coconut chutney is one of the most common chutneys served with these breakfasts.

I recently shared the recipe for coconut chutney, in which coconut is combined with green chillies and a few more ingredients. Today, the recipe I am sharing is a slight variation from that chutney. This is also coconut chutney, but the other ingredients are different.

If you are looking for chutney recipes, check out my article about 6 different chutneys you can serve with most south Indian breakfasts.

So, let us start with the recipe.

Ingredients needed for Coconut Chutney

½ Medium-sized Coconut, cut into pieces
2-3 Dry Kashmiri Red Chilies
2 Cloves Garlic
1 tsp Salt
2 tbsp Roasted Chickpea Lentils
1 cup (approx.) Water, to adjust the consistency

Ingredients needed for Tempering

1 tsp Oil
½ tsp Urad Dal ( Black gram without skin)
½ tsp Mustard Seeds
5-6 Curry Leaves
¼ tsp Asafoetida

Method to make Coconut Chutney

Grind coconut pieces, dry red chillies, roasted chickpea lentils, salt and garlic to a fine powder.
Add water and grind further till you get the desired consistency.
Transfer to a serving bowl.
Heat oil in a pan. Add Urad dal ( black lentils without skin), asafoetida, curry leaves and mustard seeds.
When the mustard seeds crackle, remove them from heat and put this on the chutney.
Coconut Chutney is ready.

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