South Indian recipes such as varieties of idli and dosa are mostly eaten with coconut chutney. I make coconut chutney for idli or dosa with fresh coconut. This chutney is very easy to make. With coconut I add little peanuts to this chutney for nice smooth texture, thickness and a really good taste. You can also serve this spicy coconut peanut chutney with bhakri / rotla (jawar / bajra roti ) , makki ki roti , any paratha. Do share your comment and queries regarding this chutney in comment box at the end of this page.
Ingredients for coconut chutney
- 1 cup grated fresh coconut
- 1/ 2 cup roasted peanuts (shengdane/ moongphalli)
- 2-3 green chilies (according to taste)
- 8-9 garlic cloves (lehsun)
- 1 cup fresh coriander leaves
- Salt to taste
For tempering of coconut chutney
- 2 teaspoon oil
- 1 teaspoon mustard seeds(rai)
- 1 teaspoon cumin seeds (jeera)
- 15-20 fresh curry leaves
- 1 pinch Asafoetida
Roast green chilies directly on flames or on tava or pan
For tempering of coconut chutney, heat the oil in a small frying pan and add mustard seeds to it . when mustard seeds(rai) starts crackling add jeera (cumin seeds),then curry leavesand Asafoetida to it . Add this tempering in coconut chutney . Serve this tasty coconut peanut chutney with any type of dosa idlies or even with bhakri / rotla (jawar / bajra roti ) , makki ki roti , any paratha.