Since coconut is widely grown in the coastal states of south India, it is one of the basic ingredients used in South Indian Cuisine. Coconut is always available in most homes, hence a coconut chutney along with idli or dosa makes its appearance most often. This chatni can also be served with masala vada, bonda and uthappam. There are a few different ways of making coconut chutney. Sharing the one which is made with just raw ingredients, no roasting but yet tasty. So it can be prepared under 10 mins.

How to make idli chutney

  1. Add half cup fresh grated or chopped coconut, 2 tbsp. fried gram, half tsp jeera/ cumin, 1 to 2 green chilies, salt and optional ingredient garlic. Fried gram can be substituted with chana dal. But it has to be dry roasted on a tawa until golden, cooled and then added to the blender.
  2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.
  3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.
  4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden.
  5. Add curry leaves and hing. Switch off. Add the hot seasoning to the idli chutney. Serve with breakfast like idli, dosa, vada, pongal or any evening snack. More idli chutney varietiesCoconut chutney recipes Peanut chutney Mint chutneyTomato chutney Onion chutney You many also like to check these 10 Coconut Recipes