Coconut Chutney


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An all time favourite accompaniment to be served which goes well with south Indian snacks like idli and dosa.

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Coconut Chutney recipe - How to make Coconut Chutney



Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
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2 cups freshly grated coconut
1 cup coriander (dhania) leaves
2 tsp urad dal (split black lentils)
7 to 8 green chillies broken into pieces.
salt to taste

For The Tempering
1/2 tsp urad dal (split black lentils)
1 slit green chilli , broken into pieces
1/4 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
2 tsp oil
1/4 tsp asafoetida (hing)
  1. Dry Roast Urad Dal.
  2. MIx together roasted Urad dal and green chillies in a blender and grind the same.
  3. Add grated coconut, coriander leaves, little water and salt and grind to make a fine and smooth paste.If the mixture is thick, add a little water.Keep aside.

For the tempering

    For the tempering
  1. Heat oil in non stick pan, add mustard seeds, when the seeds crackles add urad dal when the urad dal turns golden brown, add curry leaves and asafoetida.
  2. Pour this tempering over the chutney and mix well.
  3. Keep refrigerated.Use as required.


  1. Use this chutney on the same day otherwise you will get bitterness in the taste.
  2. You can store grated coconut in an air tight container in a deep freezer,so as to save time in preparing this chutney when you are in hurry.

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This recipe was contributed by LOPA SHAH on 09 Apr 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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