Indian easy to make Coconut Chutney by Neharika

August 12, 2014

Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.

For Chutney
1 cup Grated Coconut (preferably fresh)
3 Green Chillies
1 small piece ginger
Salt - as needed

For Tempering
1 tsp. Oil
1/4 tsp. Mustard seeds
Curry Leaves
1 Dry red chilly

1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed. 2. Heat oil in a pan and splutter the mustard seeds, curry leaves and dry red chilly. 3. Transfer the ground chutney to the serving bowl and add the tempering to it.

Nutritions

Calories
85

Sodium
8mg
0% DV

Fat
7g
11% DV

Protein
0.7999999999999999g
1% DV

Carbs
3g
1% DV

Fiber
2g
8% DV