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.

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How to make coconut chutney

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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

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