Coconut Chutney | Idli Chutney |Simple|South Indian| Recipes



  • Salt
  • Red Chili Powder
  • To Blend
    • 1/2 inch slice of ginger
    • 1/4 cup Coriander( Cilantro) Leaves
    • 1/2 cup Grated Coconut
    • 1/4 tsp tamarind paste
    • 1/4 cup cashews
  • Tadka/(Tempering)
    • 1/2 tsp mustard seeds
    • 1/2 tsp jeera seed
    • 2 whole dried red chilis
    • 5 curry leaves
    • Pinch of Asafetida/Hing
    • 2 tbsp Urad Dal
    • 2 Bay leaves
  1. In a blender add coconut, ginger,coriander, cashews and tamarind paste adding water as necessary to make a thick paste
  2. Heat   oil in a pan. Add mustard and jeera seeds.
  3. Once the seeds have begun to splutter, add whole red chili, curry leaves,urad dal, and bay leaves. Add a pinch of hing ( be not too much otherwise the taste could be overwhelming). Continue to move ingredients around until the Urad Dal becomes a light brown color then remove from heat.
  4. Add the Tadka to your paste which you’ve made earlier. To this add a pinch of salt and red chili powder to taste and you’re done!


I usually have this for breakfast in the morning with chapatis when I’m in a rush to make something. It also pairs great with Idli dosa. Hope you all enjoy it as much as I have! Leave your comments below and tell me if you’ve tried it or share your own chutney recipes. 🙂


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