Cookbook:Coconut Chutney

Cookbook | Ingredients | Recipes | Cuisine of India | Side Dishes

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.




  1. Dry roast channa dal until browned and allow it to cool.
  2. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
  3. For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.

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