Coconut Chutney for Idli and Dosa
The flavors of spicy coconut come together in a creamy, slightly sweet, and savory chutney that is highly addictive.
Servings: 8
Calories: 46kcal
Equipment
Ingredients
- ½ cup coconut unsweetened, desiccated or frozen
- 1-2 green chilies
- 1 tsp salt
- 2 Tbsp cashews tahini, sesame seeds, or cashews
- ½ inch of ginger
- ¼ tsp granulated garlic 1-2 cloves
- ¼ tsp cumin seeds
- Lemon juice
Tadka (optional)
- 2 tsp neutral oil
- ¼ tsp mustard seeds
- 1 pinch hing
- 1 tsp chana or urad dal
- 6-10 curry leaves
Instructions
- Combine the coconut, chilies, salt, cashews, ginger, granulated garlic, cumin seeds, and lemon juice in a blender. Add as little water as possible to allow it to blend. Blend to a consistent texture with no lumps.
- For the tadka, heat oil in a small pan. Add mustard seeds and hing. Let it toast for a few seconds. Then add dal. When it starts to turn lightly brown, add curry leaves. Let those cook for a few seconds and remove from heat.
- Pour or spoon the tadka over the top of the chutney.
Video
Notes
The tadka is completely optional. It adds some aroma and texture but many people do not add it to their everyday coconut chutney.
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 311mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 16mg | Calcium: 7mg | Iron: 0.4mg