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 title=”Ingredients”]

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

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[directions title=”Directions”]

Roast green chilies directly on flames or on tava or pan

Mix all the ingredients of coconut chutney and make a fine paste of it by adding water to it .

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.

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