Coconut Chutney recipe is a south indian style dry breakfast side dish taken along with idli (steamed rice pan cakes) , dosa (fried rice pan cakes) or upma.
It is a very simple and easy recipe to make. Believe me! It will not take you more than 10 minutes to make this recipe. This is going to be a dry side dish. If you are familiar with humus,
The recipe, I am going to make today is going to be a dry side dish. If you are familiar with hummus, that is the consistency this dish will have.
Let me show you, how this recipe is made in my home.
1. Grate ½ the coconuts and keep it aside. For the ingredients for chutney, you would need grated coconuts, 5 green chilies, 2 red chilies, 1 small portion of ginger, a small round of tamarind.
I have added 5 green chilies to make chutney really hot. If you don’t like it spicy, reduce the chilies to 3 or 4.
2. Add the ingredients into a mixer or food processor. Add ¼ tbsp. of asafetida and 1 tbsp of salt.
3. Ground it into a thick paste. Don’t add too much water first up. Add water in small batches to ensure the consistency of the mix.
4. Once, the mix has been well grounded, chop coriander leaves and garnish on top of it. Serve it with hot idlis.
This combination of chutney goes well with idlis, dosas or even rotis. But my favorite recipe to have with this chutney is medhu vada. Medhu Vada Sambar with chutney, is my all-time favorite unbeatable breakfast recipe. Something that came close to it was cheese-omlette and French fries.
The one I have mentioned is a simple coconut chutney with no tempering mix added. I may add a few more chutney recipes in the future. Till then, I have included these links for you below, that give you more options to prepare your chutney
1. VegrecipesofIndia: As mentioned before, vegrecipes of india have a lot of wonderful veg recipes in their list. Here is another unique hotel style chutney recipe they have prepared. Don’t forget to check it out.