By Krati Purwar
March 24, 2025
A staple condiment served in South Indian cuisine is coconut chutney. It is nutty, smoky, and creamy. From dosa and idli to uttapam and vadas, you can enjoy it with a wide range of regional snacks. Check out the recipe.
½ cup grated coconut 1-2 green chillies ¼ cup coriander Salt as needed ¼-inch ginger 1 tbsp tamarind pulp ½ tsp cumin powder ¼ tsp mustard seeds 1 tsp oil A pinch of hing 7-8 curry leaves ¼ tsp cumin, mustard 1 red chilli
Grate coconut, coriander, green chillies, and tamarind pulp into a smooth paste.
You can also add ginger and roasted chana dal to the blend.
Add salt and cumin powder. Grind the ingredients again.
Pour the chutney mix into a bowl.
Heat oil in a pan and add cumin seeds and mustard seeds.
Once the seeds start crackling, add curry leaves, hing, and red chilli. Add tempering to the chutney and serve.