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Coconut Chutney Recipe

Coconut chutney is served as a main accompaniment to Idli, Dosa, Poori, Uttappa, chapati and also as a spread for vegetable sandwiches.

Be it a festival meal or an everyday snack, lunch, dinner, this Indian chutney enhances the taste.

Generally green chilies and coriander leaves(cilantro) are used for this chutney which gives it a lovely green color.

You can omit the cilantro and green chilies and add dry red chilies to get a different color and taste.


How to make coconut chutney


Ingredients for chutney

  • Fresh coconut grated - 1 cup
  • Green chillies - 2 or more according to taste
  • Fresh Ginger - ½ inch piece
  • Salt - ½ teaspoon
  • Sugar - ¼ teaspoon
  • Lime juice - 1 teaspoon
  • Garlic(optional) - 2-3 pods
  • Preparation Method:

    1. Mix all the ingredients and grind together to paste(not too fine).
    2. Add a little water if needed.

    For Seasoning

    1. Heat oil, add mustard seeds and cumin seeds. When they stop spluttring, add a pinch of asafetida.
    2. Add to chutney. Mix well.

    Chutney is ready to serve and eat.

    Tip : You can also add 2-3 garlic pods to the mix. It goes very well with Dosa and Uttapam.

    You can also use it as a sandwich spread. Do not add water if you are using for sandwich.

    This chutney is usually served with

  • Rava Idli ,
  • Uttappam
  • Dosa
  • Poori










  • Go to Chutney page from Coconut Chutneypage

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