For forever we’ve been using store bought coconut chutney which is very good, but the other day my husband said he was tired of it. So I thought it was time to make my own. What a refreshing change!
Coconut chutney is a must for South Indian idlis and dosas, a popular breakfast food. Idlis are steamed cakes made from fermented rice and lentil batter. Dosas are crepes also made from fermented rice and lentil batter. I have yet to master the batter and use a box mix for idlis (they come out super soft!) and refrigerated batter for dosa. One day, one day, maybe I’ll have my own recipe for homemade batter 🙂
The other thing you need with idlis and dosas is sambar. Here is a recipe for pretty easy sambar and here is one that is a bit more complicated and doesn’t use sambar powder.
This recipe for coconut chutney is adapted from Sailu’s Food’s recipe for Hotel Style Coconut Chutney.
1 tablespoon chana dal
1/2 cup shredded coconut (fresh or defrosted frozen)
1/2 teaspoon minced ginger
1 green chili chopped
~6 tablespoons water
1/2 teaspoon coconut oil
1/4 teaspoon mustard seeds
3-4 curry leaves
- Roast chana dal in a pan until lightly brown.
- In a small food processor blend coconut, dal, ginger, green chili, water and a little salt. Pour into a little bowl.
- Heat oil in a tadka or other small pan. Add the mustard seeds. Once they start to pop, add the curry leaves. Pour over coconut.