Coconut Chutney Recipe South Indian Style

Coconut Chutney Recipe by Sonia Goyal

The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped

• Coconut – 1 cup, freshly grated
• Dalia – fistful, (roasted chickpeas/putnala pappu)
• Green Chilies – 2-3 (preferably light green variety)  Ginger – 1/2″ inch
• Garlic – 1 clove
• Salt to taste
• Tempering/Poppu/Tadka:
• Mustard seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 ts

1. Grind coconut, peanut and green chili in a grinder with salt and little amount of water to make smooth paste.
2. Heat 2 tsp oil in a pan.
3. Crackle black mustard seeds and curry leaves in it.
4. Pour it immediately over chutney to temper it.
5. Add lemon juice in it.
6. An instant coconut chutney is ready which you can serve with all South Indian dishes.