Coconut Curd Chutney Recipe

Cooking Directions

• STEP 1.In a blender, combine grated coconut, curd, green chilies, ginger, and salt.
• STEP 2.Blend until smooth and creamy.
• STEP 3.Heat oil in a small pan and add mustard seeds and curry leaves.
• STEP 4.Once the mustard seeds start to splutter, pour the tempering over the chutney.
• STEP 5.Mix well and adjust the seasoning if needed.
• STEP 6.Serve the Coconut Curd Chutney with dosa, idli, or any other breakfast dish.

Cooking Tips

• You can add roasted chana dal or cashews for added texture.
• Adjust the spice level by adding more or fewer green chilies.
• For a tangier chutney, you can add a squeeze of lemon juice.

Storage and Serving

• Store the Coconut Curd Chutney in an airtight container in the refrigerator for up to 3 days.
• Stir well before serving as the chutney may separate.
• Serve the chutney chilled as a dip or spread on dosa, idli, or any other breakfast dish.