Chutney is an inevitable part of Indian cuisine. There are various types of chutney to be accompanied with Idli or dosa. Here I give you coconut chutney with roasted gram dal.
Coconut chutney
Coconut chutney is one of the most popular and made chutney in any Indian household. This chutney pairs well with Idli, dosa, paniyaram, and uthappam. There are lots of variations of coconut chutney. Here I give you the one with roasted gram dal. This chutney has all flavors of ginger, garlic, and roasted gram dal.
How to make chutney with coconut and roasted gram dal
Ingredients used
Method
Take all ingredients in a blender and blend till smooth with the required water. Remove it to a bowl. To temper, heat a tsp of oil in a pan and crackle a few mustard seeds, chana dal, and urad dal. Add curry leaves. When dal turns golden add it to ground chutney. Serve it with Idli or dosa.
More chutney recipes for you
Coconut chutney recipe
Ingredients
Coconut – 1/2 cup grated
Roasted gram dal – 2 tbsp
Green chilli – 2
Ginger – 1/2 inch piece
Garlic – 2 pods
Curry leaves – few
Coriander leaves – few
Salt – as required
To Temper
Oil – 1 Tsp
Mustard seeds – 1/2 Tsp
Chana Dal – 1/2 Tsp
Urad dal – 1/4 Tsp
Curry leaves – few
Method
- Take all ingredients in a blender and blend till smooth with the required water.
- Remove it to a bowl.
- To temper, heat a tsp of oil in a pan and crackle a few mustard seeds, chana dal, and urad dal. Add curry leaves.
- When dal turns golden add it to ground chutney.
- Serve with idli, dosa or paniyaram.
Notes
- Adjust green chili as per your spice preference.
- You can skip tempering if you wish. But tempering the chutney gives a nice nutty texture to it.
Coconut chutney with roasted gram dal.
Ingredients
- 1/2 Cup Coconut grated
- 2 Tbsp Roasted gram dal
- 2 Green chili
- 1/2 Ginger inch piece
- 2 Garlic pods
- Curry leaves few
- Coriander leaves few
- Salt as required
To Temper
- 1 Tsp Oil
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Chana dal
- 1/4 Tsp Urad Dal
- Curry leaves few
Instructions
- Take all ingredients in a blender and blend till smooth with required water.
- Remove it to a bowl.
- To temper , heat a tsp of oil in a pan and crackle a few mustard seeds, chana dal and urad dal. Add curry leaves.
- When dal turns golden add it to ground chutney.
- Serve with idli, dosa or paniyaram.
Notes
- Adjust green chili as per your spice preference.
- You can skip tempering if you wish. But tempering the chutney gives a nice nutty texture to it.
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My mom makes this! I love it!!
Thank you…?
Hi lathiya great choice of adding that gram. Gets the chutney really thick in consistency. Usually we keep it in jars, can stay for months.
Thank you… I like to have thick chutney with adai or uthapam..?.. I didn’t know it can stay for months.. thanks for sharing?
Yes the gram flour can stay for months.
Oh really?
I tried this. Really testy ? thanks for sharing buddy.
Thank you so much for trying… glad you like it..?
Pleasure is all mine , dear friend.
?
Love all variations of coconut chutney! Looks good 🙂
Thank you Freda?
Lathiya I never add garlic to my fresh coconut chutneys. It is a must try will try it and see how it tastes. 🙂
Meena
Oh really..then you try…it really tastes good?