Coconut Chutney For Idli, Dosa | Gluten-Free | Vegan

Easy to made Coconut Chutney | Delicious South Indian Chutney | Vegan

For this chutney, you can either use fresh coconut or desiccated coconut. I mostly use fresh because it is sweeter in taste.

Time: Under 10 mins

Ingredients For Chutney (Non-Vegan version)

1. Coconut: Desiccated coconut or fresh coconut chopped: 1 cup
2. One or two green chilli
3. Yogurt: 1/4 cup
4. Salt to taste

Ingredients For Chutney (Vegan Version)

1. Coconut: Desiccated coconut or fresh coconut chopped: 1 cup
2. Green chillies: 1-2
3. Onion: Half on an onion

For Tempering:

1. Curry leaves ( preferably fresh) or dry leaves: 1/4 cup
2. Black mustard seeds: 1 tbsp
3. Dried Red Chillies Whole: 3-4
4. Coconut oil/ veg oil: 2-3 tbsp
5. Pan

Method:

Blitz all the ingredients for the puree with a bit of water. Add some salt.

For Tempering:

1. In a hot pan, add some oil, when the oil is hot, add the mustard seeds, the red chilies, and the curry leaves. There will be lots of drama in the pan, mustard seeds will pop, curry leaves will sizzle, etc. After this settles, you are done. But make sure you don’t burn the curry leaves, the leaves should just turn slightly brown. the entire process takes a minute or so.
2. Add this tempering to the coconut puree bowl. Fold everything well. Your coconut chutney is ready. Enjoy with Dosa, Idli, or just as a dip with chips.

You can also try my favorite South indian Tomato chutney.

Coconut Chutney For Idli, Dosa |Gluten-Free| Vegan

Recipe by KhushbooCuisine: Indian

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Ingredients

• Ingredients For Chutney (Non-Vegan version)

• Coconut: Desiccated coconut or fresh coconut chopped: 1 cup

• One or two green chilli

• Yogurt: 1/4 cup

• Salt to taste

• Ingredients For Chutney (Vegan Version)

• Coconut: Desiccated coconut or fresh coconut chopped: 1 cup

• Green chillies: 1-2

• Onion: Half on an onion

• For Tempering:

• Curry leaves ( preferably fresh) or dry leaves: 1/4 cup

• Black mustard seeds: 1 tbsp

• Dried Red Chillies Whole: 3-4

• Coconut oil/ veg oil: 2-3 tbsp

• Pan

Directions

• Blitz all the ingredients for the puree with a bit of water. Add some salt.
• For Tempering:
• In a hot pan, add some oil, when the oil is hot, add the mustard seeds, the red chilies, and the curry leaves. There will be lots of drama in the pan, mustard seeds will pop, curry leaves will sizzle, etc. After this settles, you are done. But make sure you don’t burn the curry leaves, the leaves should just turn slightly brown. the entire process takes a minute or so.
• Add this tempering to the coconut puree bowl. Fold everything well. Your coconut chutney is ready. Enjoy with Dosa, Idli, or just as a dip with chips.