Coconut Chutney

As promised, here is the recipe of mum’s coconut chutney to accompany steaming Idlis, crispy Dosas, fluffy Uttapams and hot Medu Vadas! Amongst the different chutneys and dips she has prepared, this is definitely the family favourite. In fact, it’s everyone’s favourite. I remember Akki’s friend Hufrish would relish the chutney so much, she almost ate it like a sabzi.
Here is what you need:

To grind:
1/2 cup grated coconut
1 Green chilly
1 flake of garlic
A small piece of ginger
Cherry tomato size Tamarind
Salt to taste

1 tsp oil
1 tsp Mustard seeds
1/4 tsp Urad dal
Few Sprigs of Curry leaves


  • Grind the coconut, green chilly, ginger, garlic, tamarind and salt.
  • In a pan heat the oil. Add Mustard seeds and Urad Dal. When the dal slightly browns and the seeds splutter add curry leaves and immediately mix it in the ground coconut paste.
  • Check for salt and serve.

Moms advice:
Frozen shredded coconut gives equally good results. Desicated coconut needs to be soaked in slightly warm water for 10 mins before grinding.

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