Monday, January 25, 2010

Chutney Recipe - Coconut Chutney Recipe - Idli Dosa Chutney Recipe

This is the most standard and classic chutney served along with Idli / Dosa in the stand-up Darshinis (small eateries) that dot South Indian cities. This is quite a hot recipe - delicious, simple and quick to taste.

Serves: 4
Time to prepare: 15 minutes

  • 1 cup  - coconut gratings
  • 1 tsp - coriander seeds
  • 4 red chillies - roasted seperately
  • 6 - green chillies
  • Tamarind - small marble sized
For seasoning:
  • 1/4 tsp - mustard seeds
  • 1 tsp - urad dal (black gram)
  • 10-12 curry leaves
  • 3 tsp - cooking oil of choice
  • 1 - small Red chilli - roughly torn
  1. Grind to a coarse paste - coconut, all chillies, coriander seeds - move to a vessel - adjust water (a few spoons) and salt carefully.
  2. For seasoning - Heat the oil - add mustard seeds - when it splutters - add the torn red chilli bits, all the dals - do not allow to burn - mix with the ground chutney.
Some more Chutney Recipes here:

a. Groundnut Chutney Recipe with Green Chilli - Shenga Chutney - Dharwad Hubli Style

b. Groundnut Chutney Recipe with Red Chilli - Shenga Chutney - Dharwad Hubli Style
c. 3 Types of Tomato Chutney Recipes - Karnataka, Tamilnadu and North India

1 comment:

  1. Hi
    I am relatively a novice to cooking. I was trying to make this chutney. Your recipe does not tell when the Curry leaves need to be put.

    Smell of the chutney was not as good as I am used to.


If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)