Coconut Chutney for Idli-Dosa-Vada


April 18, 2015

Creamy delicious Coconut Chutney tastes best when made from fresh coconut. However for those living overseas, using fresh coconut isn’t always a feasible option. Luckily frozen coconut gives almost comparable results! image image
Process 1/2 cup roasted Chana dal also called Daliya with a little water in your mixie to make a thick paste. Add coconut pieces (if using fresh) or frozen shredded coconut (about 1 cup) to the mix and grind to form a thick chunky chutney. Add salt to taste.
For the tempering…
Heat a tsp of oil in a small pan or tadki and then add 1 tsp mustard seeds. Let them splutter. Add 2 sliced green chillies and 3-4 Kari patta and cook for a few seconds. Pour this tadka on the chutney….ready to serve!

2 comments on “Coconut Chutney for Idli-Dosa-Vada

  1. February 27, 2016 Puneet

    How many days can I store this chutney without it going bad?

    • March 11, 2016 ruchiairen

      3-4 days in refrigerator. Best add salt in the quantity you want to consume each day.


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