How to Make Coconut Chutney

In a mixer jar, blend grated coconut, coriander, green chilies, roasted chana dal, salt, and a little water into a smooth paste.

Transfer the chutney to a bowl.

Heat oil in a small pan. Add mustard seeds, urad dal, hing, and dry red chili. Once the mustard seeds start crackling, add curry leaves and stir for a few seconds.

Pour the tempering over the chutney and mix well.

Serve fresh with dosa, idli, vada, or even as a side for rice.

Pro Tip:

For a tangy twist, add 1 tablespoon sour curd or a small piece of tamarind while blending.

Why You’ll Love This Recipe

Quick and easy – ready in just 5 minutes

Fresh and healthy – made with natural ingredients

Pairs perfectly with South Indian dishes