South Indian Coconut chutney goes extremely well for dosa, Idli and Uttapam and it's very easy to make. If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.

South Indian Coconut chutney goes extremely well for dosa, Idli and Uttapam and it's very easy to make. If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. However, the real taste differentiators in this recipe are roasted chana dal, cumin seeds and curry leaves. Each region has their own way of making coconut chutney with slightly different ingredients. But the chutney made with chana dal tastes the best and it gives a good aroma.

Recipe type: Side dish
Cuisine: Indian
Preparation time: 10 minutes

Ingredients:

• Grated coconut - 1 cup
• Roasted chana dal - 2 tbsp
• Green chili - 3-4
• Ginger (chopped) - 1/2 inch
• Salt - to taste
• Water - as needed

For seasoning:

• Mustard seeds - ½ tsp
• Dry red chili - 2
• Curry leaves - 5-6
• Oil - 1 tsp

Method:

1. In a grinder add coconut, chana dal, and green chili, ginger and salt and make smooth paste adding little water at a time.

2. Transfer this to a bowl and add water to make the consistency you need, Adjust salt.

3. In a pan heat oil and add mustard seeds, when it splutter add dry red chili, and curry leaves and switch off flame.

4. Pour this on chutney and mix well.

5. Serve with idli or dosa.