Coconut Chutney (For Idlis and Dosas)

Written by Published on in CHUTNEYS
Idlis Dosas are common breakfast items in any South Indian household just like mine. 
 
A Coconut Chutney is a condiment served with any South Indian breakfast and snacks. The main ingredient used is grated Coconut. There are many additional ingredients. Then a tempering is added to it. Depending on the additional ingredients used, there are a variety of Coconut Chutneys. 
Today I am sharing the most basic Coconut Chutney for Idlis, Dosas and Medu Vadas.
 
 

 

INGREDIENTS :
 
(1) 1 cup of grated Coconut (Half Coconut grated)
(2) 1 inch sized Ginger, cut into pieces.
(3) 4 green Chillies
(4) Half teaspoon of Amchoor powder OR (1 cm sized piece of Tamarind / Imli)
As I did not have Imli, I used Amchoor powder for a tangy taste.
(5) Salt as needed
 
Tempering ingredients :
 
(1) 2 tablespoons of Cooking oil
(2) Half teaspoon of Mustard seeds / Rai
(3) 2 pinch of Asafoetida / Hing powder
(4) 1 Sprig of Curry leaves coarsely chopped
 
Ingredients set aside for the preparation of Coconut Chutney (For Idlis and Dosas)
 

Cuisine : South Indian

Course : Breakfast

Serves : 5 -8 persons

Time required : 15 minutes for preparation and 10 minutes for cooking = 25 minutes

 
METHOD :
 
(1) Grease 1 tablespoon of oil on a tawa and sauté the chopped Ginger, Green Chillies and some Curry leaves for a few seconds. Turn off the gas flame.
 
 
 
(2) Add grated Coconut, sautéed Ginger, green chillies, Curry leaves,  along with Amchoor powder and Salt to the jar of the mixer grinder.
 
 
Add 10 ml of water and grind the mixture to form a  smooth paste. Transfer the chutney paste to a serving bowl.
 
 
 
(3) Heat 2 tablespoons of cooking oil in a tempering ladle and add half teaspoon of Mustard seeds to the warm oil. Allow them to crackle.
Immediately add Hing and chopped Curry leaves. Turn off the gas flame. The tempering is ready.
 
 
 
 
 
 
(4) Add the tempering / tadka to the Chutney in the bowl.
Mix well.
 
 
(5) Our light green coloured Coconut Chutney for Idli, dosa and menu vada is ready.
 
 
 
(6) Serve the Idlis with Coconut Chutney for breakfast.
 
 
 
 
 
 
 

Variations of Coconut Chutney

There can be different variations of Coconut Chutney depending on the additional items that you add to it.

(1) You may add Cilantro / Coriander or Mint leaves to make the chutney green in colour and that also adds a wonderful flavour.

(2) In case you want light green chutney, you may add 3-4 green chillies and do not add red whole chillies, not even in tempering.

(3) If you want to make a white Coconut Chutney, then add 1 green chilli only and for additional pungency / spiciness, add 2-3 dried red whole chillies to the tempering.

(4) If you want to prepare a red Coconut Chutney, do not add green chillies at all, but add just red whole chillies to the Coconut while blending and also while preparing tempering.

(5) To get a nutty flavour in the chutney, you may add Chutney Dal, or you may add Sesame Seeds.

(6) You may add Cumin Seeds, Urad dal, Chana Dal also to the Chutney while tempering. I have not added these. But you may add them if you like.

(7) Adding various veggies will also give you a variety of chutneys. Like you may make an orange coloured Coconut Carrot Chutney by adding Carrots as additional item. You may prepare Raw Mango Coconut Chutney by adding Raw Mango as additional item. You may add Capsicum and get a green coloured Coconut Capsicum Chutney. Other items that can be added are Onions, Tomatoes and so on.

Notes :

(1) Adjust the number of chillies as per your taste.

(2) Do not scrape the brown part of the coconut at all while grating if you want a proper white colour chutney and this tip is for any chutney.