Follow these steps for perfect results
Coconut
Grated
Roasted Chana Dal
Roasted
Almonds
Green Chilies
Ginger
Mustard Seeds
White Urad Dal
Oil
Curry Leaves
Finely chopped
Dried Red Chilies
Salt
To taste
Combine grated coconut, roasted chana dal, almonds, green chilies, ginger, and ½ cup of warm water in a mixer grinder.
Grind to a smooth paste.
Heat oil in a small pan.
Add mustard seeds, urad dal, and curry leaves.
Let it cook for 15 seconds until the mustard seeds splutter and the dal turns golden brown.
Add the tempering to the chutney.
Add lemon juice and salt to taste.
Mix well and serve.
Serve coconut chutney with ghee dosa, idli, or rava dosa.
Expert advice for the best results
Adjust the number of green chilies to your spice preference.
Use fresh coconut for the best flavor.
For a smoother chutney, soak the chana dal in warm water for 15 minutes before grinding.
Everything you need to know before you start
5 mins
Can be made a day in advance.
Serve in a small bowl alongside the main dish. Garnish with a sprig of curry leaves.
Serve with dosa, idli, vada, or uttapam.
Serve as a side dish with rice and sambar.
The spiced tea complements the flavors of the chutney.
Discover the story behind this recipe
A staple condiment in South Indian cuisine.
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