Coconut Chutney

India has many different types of chutneys. In the Southern states coconut chutney is a very common accompaniment to breakfast dishes like idli and dosa. It’s an easy to make side-dish and adds a wonderful taste to the meals.

Coconut Chutney 1


Cooking Time: 10 minutes
Servings             : 2


Grated Coconut : ½ cup
Puffed Bengal Gram Dhal: 2 tablespoon
Green chilli peppers: 2
Salt        : ¼ teaspoon
Mustard: ¼ teaspoon
Oil         : 1 teaspoon
Curry leaves: 1 sprig
Method: Put all the ingredients except the oil, mustard and curry leaves, in a blender. Blend to a paste. Heat the oil in a pan and add the mustard and curry leaves. Pour this over the ground paste and season with salt.

Coconut Chutney 2

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2 Replies to “Coconut Chutney”

  1. Here’s some saved recipes from my file1. Mint-Coriander Chutney Veggie Sandwich From Petrina Verma SarkarThis easy, tasty snack can be put theetogr in a flash. It’s perfect for picnic meals and kids lunchboxes.INGREDIENTS:4 slices wholemeal breadButter1/2 cup Mint-Coriander Chutney (see recipe below)2 large potatoes boiled, peeled and sliced thick1 medium-sized cucmber sliced thin2 medium-sized tomatoes sliced thin1 large beetroot boiled, peeled and sliced thin1 large onion sliced very thin (optional)1 tsp Chaat Masala (available in most Indian grocery stores)Fresh ground pepperSaltPREPARATION:Lay all the slices of bread on a cutting board and butter well.Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.Layer all the above veggies in desired quatities and combinations.Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.Cover with the top slice.You can trim edges. I like to leave them on.This sandwich tastes equally good toasted or not.Cut in half and serve.MIint-Coriander Chutney Process smooth bunch coriander, handful mint leaves, juice of one lime, 3Tbs coconut, green chilies 2-3, half med tomato, small piece ginger, salt to taste, pinch sugar (optional), pinch cumin powder, pinch black salt (optional) ********2. Tomato Chutney Sandwich From Petrina Verma SarkarServe these yummy sandwiches at breakfast or teatime. They’re so easy to make!INGREDIENTS:4 tbsps Andhra Tomato Pickle (Brands in Indian store)3 tbsps thickened/ heavy/ double cream (my version sour cream)2 slices (the pre-packed kind!) cheese of your choiceButter or margarine6 slices fresh, soft sandwich bread of your choice (the fresher the better!)PREPARATION:Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.Lay the slices of bread out on a cutting board and butter their surfaces well.Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.Top with a buttered slice buttered side facing up.Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).You can trim edges.I like to leave them on.This sandwich tastes equally good toasted or not. I prefer not toasted though.Cut in half and serve

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