Thursday, July 16, 2009

White Coconut Chutney

Chutney is a classic accompaniment to a main dish adding the decorative touches to a complete meal. A handful of creative ingredients coming together into a paste can be best described as chutney. Though it compliments different entrees like bread to dosa to rice, its true beauty lies in its assortment from being sweet to spicy, wet to dry, fine to coarse.

Our first one is the traditional coconut chutney which is most famous in Kerala and pairs great with Dosas or Idlis.


Grated coconut: 1/2 cup
Green Chillies: 2-3
Ginger (chopped): 1 teaspoon
Curd/Yogurt: 1/4 cup
Salt to taste

Curry Leaves: few
Mustard Seeds: 1/2 teaspoon
Dried Red Chillies: 1

Grind grated coconut, green chilli and ginger finely. Add the curd and mix well or run the mixer just once. Add salt and season it with spluttered mustard seeds, dried red chilli and curry leaves.


  1. If it is kept outside at very hot temperatures there are chances for it to get sour and bad. In that case , after each use just shift to the refrigerator.

  2. i just love this chutney.......its awesome!

  3. Hi

    I tried this chutney today with dosa... it is yummmm... super delicious and easy.

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