Coconut chutney is an easy, quick and mandatory side dish for most of the breakfast dishes at my home. Idly, dosa, uttapam, rice dumpling, rice noodles and so on the list grows that need this simple chutney as their accompaniment. Plenty of variations are possible with this coconut chutney. I might have made this coconut chutney few thousand times till now. Every time I make some variations and check how it gets along with idli/dosa. The basic coconut chutney recipe is here for you.
Coconut Chutney using Ginger – Idli, Dosa Side dish Recipe
Ingredients
- Fresh grated coconut- 1 cup pressed
- Fried gram/roasted gram- 2 teaspoon
- Ginger- 2" piece
- Green chillies- 2 nos.
- Salt- 1 tea spoon
- Tamarind- Small gooseberry size
- Asafoetida- Chick pea size
Seasoning ingredients
- Cooking oil- 1 teaspoon
- Mustard seeds- 1/2 teaspoon
- Split black gram- 1/2 teaspoon
- Broken redchilly- 1 no.
- Curry leaves- few
Instructions
Method
- Add grated coconut, roasted gram, green chillies, salt, ginger, tamarind, asafoetida in to mixer and grind to semi coarse paste. Transfer it to a small bowl.
- Heat a seasoning pan adding all the ingredients in "seasoning ingredients list" one after the other, when mustard seeds splutter and split black gram changes it's color, add seasoning to coconut chutney. Mix well.
- Spicy, tangy coconut chutney with ginger is ready to be served as side dish for idli, dosa.
Note:
- Use fresh coconut for chutney preparation.
- Green chilly can be increased/decreased as per your taste buds.
- I usually grind chutney to a coarse paste, if you prefer you can grind to fine paste too.
- Sometimes I add fresh curry leaves while grinding chutney, it gives nice flavor and good for health too.
