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 but you can also omit the cilantro and add dry red chilies to get a different color and taste.

How to make coconut-chutney

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Ingredients

• 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.

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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