coconut chutney


  • Grated coconut - 1/4 cup
  • Bengalgram dhal - 3 tbl.sp.
  • Green chillies - 2
  • Mustard - 1/4 tsp.
  • Salt - to taste


  • Fry only bengalgram dhal in a little oil until golden brown.
  • Soak the dhal for 15 minutes in a little water.
  • Grind with chillies, coconut and salt. Season with mustard.
  • It can be dilited with water or little buttermilk.
  • 1 and a half tsp. of lime juice may be aded, if necessary.
coconut-chutney picture
  • Coriander leaves can also be ground with this chutney or it may be used for garnishing.
  • This is a side dish for dosai, vadai, idli, pongal, uppuma and other tiffin varieties.

coconut onion chutney


  • Onion - 2 medium size
  • Green chillies - 4
  • Ginger - a small bit
  • Tomato - 1 medium size
  • Coconut scraped - 5 tb. sp.

method of preparation

  • Cut onion, green chillies, ginger and tomato into small pieces.
  • Fry onion, green chillies and ginger in a pan.
  • After get fried well, add tomato and fry for a while.
  • keep aside.
  • Now add the scraped coconut into this mixture and grind with salt.
  • Garnish with curry leaves.
  • Don't heat this chutney after get ready.
  • Mint leaves or coriander leaves can also be added.

Coconut chutney | Tomato chutney | Mint chutney | Coriander chutney


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