South Indian Coconut Chutney Recipe | Hotel Style White Chutney for Idli & Dosa

Описание: 🥥 South Indian Coconut Chutney — Recipe
🛒 Ingredients

For the chutney paste:

¾–1 cup grated coconut
1–2 green chilies (adjust to taste)
1–2 garlic cloves (adjust to taste)
3 shallots
Few curry leaves
½ inch ginger
½ tsp Salt
½ cup Water (as needed for blending)

For tempering (tadka):

1–2 tsp oil (coconut or vegetable)
½ tsp mustard seeds
½ tsp Fenugreek seeds
Few curry leaves
1 shallots

👩‍🍳 Instructions
1. Make the coconut chutney

Put the grated coconut, garlic, green chilies, ginger, shallots, and salt into a blender.

Add a little water and blend well.

2. Prepare the tempering

Heat the oil in a small pan over low heat.

Add mustard seeds, Fenugreek seeds and let them sizzle.

Add curry leaves, and shallots. Sauté briefly until turn tender.

Pour the coconut chutney in the heat pan. Add more water gradually until you reach the consistency you like — thicker for dipping, thinner for spreading. Mix gently and turn off the fire right away. (Do not boil it)

🍽 Serving Suggestions

✔ Serve fresh with idli, dosa, vada, uttapam, or upma.
✔ Chutney tastes best when made just before eating, but you can refrigerate leftovers in an airtight container for 1–2 days.

❓ Tips

If fresh coconut isn’t available, frozen grated coconut works great — just thaw it first.

Adjust the number of green chilies based on how spicy you like your chutney.

You can also add a squeeze of lime or a small piece of tamarind for subtle tanginess.

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