Coconut Chutney: If there is no coconut chutney with South Indian food, the dish seems incomplete. In such a situation, you can easily make tasty coconut chutney at home.

How to make South Indian Coconut Chutney.

Coconut Chutney: It is impossible to talk about South Indian food and not mention coconut chutney. The real taste of Idli and Dosa comes when served with fresh, aromatic and mildly spicy coconut chutney. This chutney is as delicious in taste as it is equally easy to make.

Often people think that it is difficult to make restaurant-like chutney at home, but with the right ingredients and the right proportions, you can prepare the perfect coconut chutney in just a few minutes. Let us know its easy recipe.

• 1 cup freshly grated coconut


• 2 tbsp roasted chana dal (daliya)


• 1-2 green chillies


• 1 small piece ginger


• salt as per taste


• 1/2 cup water (as needed)

for tempering

• 1 tsp mustard


• 1 tsp urad dal


• 5-6 curry leaves


• 1 dry red chilli


• 1 tablespoon oil

How to make coconut chutney

Rich in taste and nutrition, South Indian Coconut Chutney is easy to make. For this, first of all add grated coconut, roasted gram dal, green chilli, ginger and salt in the mixer jar. Now make a fine paste by adding little water to it. Keep in mind that the chutney should not be too thin. Take it out in a bowl.

Now heat oil in a small pan. Add mustard seeds in it and let it crackle. Then add urad dal and fry until it turns light golden. After this add dry red chilli and curry leaves. Pour this tadka over the prepared chutney. This increases the taste and aroma of the chutney manifold.

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If you want mild sourness, you can add a little curd or tamarind water. Some people also add garlic to it, which makes the taste more intense. Using fresh coconut makes the chutney more delicious.

Serve coconut chutney with fresh idli, masala dosa or medu vada. You can also serve it with paratha or sandwich. It remains fresh for 1 day if kept in the refrigerator, but it is better to eat it fresh.