Whenever I plan to make chutney to go with dosai and give R a choice of which chutney he would like, I am pretty sure of his response even before I ask the question. The answer for him would be coconut chutney, R always prefers coconut chutney to other kinds of chutney. And I admit that the combination of dosas with coconut chutney is quite awesome and I see why R is so partial to this combination :)
I make a few versions of coconut chutney and am surprised that not even one of them have found their way into this space yet. I feel sometimes that the things I make most often, somehow never appear here, mostly because I keep thinking I would probably take pictures of it the next time I make it and it keeps getting pushed off :) Anyway I hope to be able to post all the versions in this space in time..... and am making a start with this red coconut chutney.
I make a few versions of coconut chutney and am surprised that not even one of them have found their way into this space yet. I feel sometimes that the things I make most often, somehow never appear here, mostly because I keep thinking I would probably take pictures of it the next time I make it and it keeps getting pushed off :) Anyway I hope to be able to post all the versions in this space in time..... and am making a start with this red coconut chutney.
This red coconut chutney is quick and simple. In addition to the flavor I like the beautiful color and hue of this chutney. This chutney goes well with idlis, dosas or any other South Indian dish like upma, ven pongal or adai.
Click here for a printable view of this recipe
Serve chutney with dosas/ idlis or any other South Indian tiffin item like ven pongal, adai or upma.
If you are looking for chutney recipes, here are a few more
Ingredients and method to make red coconut chutney
1 and 1/2 cup grated coconut ( nariyal/ thengai)
1 small tomato cut fine ( tamatar/ thakkali)
3 small dry red chilies ( lal mirch) ( or to taste)
2 tsp roasted gram dal (buna chana/ Daria/ pottu kadalai)
Salt to taste (namak/ uppu)
Seasoning
1 tsp oil
3/4 tsp mustard seeds ( rai/ kadagu)
3/4 tsp split black gram lentil ( urad dhal/ ulatham parappu)
Pinch of asafetida powder (hing/ perungayam )
Grind together coconut, red chilies , tomato and roasted gram to a smooth paste. Add salt to taste and give it another turn in the blender.
Heat oil in a small pan. Add mustard seeds, when the seeds splutter add split black gram lentil / udad dhal and stir until the lentils begin to redden. Add a pinch of asafoetida powder, stir once and pour entire seasoning on the chutney.
Serve chutney with dosas/ idlis or any other South Indian tiffin item like ven pongal, adai or upma.
If you are looking for chutney recipes, here are a few more
 Tomato Chutney |  Carrot Chutney |  Mixed Vegetable chutney |
