Discover The Secret To Make Authentic Kerala-Style Coconut Chutney For Dosa

Kerala-style coconut chutney is a creamy, flavorful South Indian side dish made with fresh grated coconut, green chilies, and ginger. It is tempered with mustard seeds, curry leaves, and red chili in coconut oil, adding a rich aroma. This chutney pairs perfectly with dosa, idli, vada, and other South Indian delicacies.

Transform Your Meals With This Authentic Coconut Chutney Recipe

Grind coconut, green chilies, ginger, roasted chana dal, salt, and water to make a smooth chutney. Adjust the consistency and add curd if desired. Heat coconut oil and temper with mustard seeds, dried red chili, curry leaves, and asafoetida. Once fragrant, pour the tempering over the chutney and mix well. This enhances the aroma and adds authentic Kerala-style flavor. Serve with dosa, idli, or vada for a delicious South Indian experience.

Blend the Ingredients

Blend the Ingredients: In a mixer, add grated coconut, roasted chana dal, green chilies, chopped ginger, and salt. Pour ½ cup water and grind into a smooth, thick paste. If needed, add more water to adjust consistency. For extra creaminess, mix in curd after grinding.

Check Consistency & Adjust

Check Consistency & Adjust: Transfer the chutney to a bowl and check the texture. It should be smooth but slightly thick. If it's too thick, add a little more water and mix well.

Prepare the Tempering

Prepare the Tempering: Heat 1 tsp coconut oil in a small pan on low heat. Add ½ tsp mustard seeds and let them splutter. Then, add 1 dried red chili, 1 sprig of curry leaves, and ¼ tsp asafoetida (hing). Sauté for a few seconds until the curry leaves turn crisp and fragrant.

Combine & Mix

Combine & Mix: Pour the hot tempering over the chutney and mix well. This step enhances the aroma and gives the chutney its authentic Kerala-style flavor.

Serve Fresh

Serve Fresh: Enjoy your fresh and aromatic coconut chutney with dosa, idli, vada, or even upma. For best taste, serve immediately or store in the refrigerator for up to 6 hours.