Hotel style Coconut Chutney without peanuts

Coconut Chutney is a South Indian chutney side dish and condiment but is now popular everywhere. It consists mainly of Coconut along with some spices. It is commonly served with Dosas, Idlis and Vadas but can be eaten with other type of fritters or dishes too.This recipe of Coconut chutney is Peanut free as most people are allergic to it these days.

Time Duration:

Total time: 10 minutes 

Ingredients for Coconut chutney:

Ingredients for grinding:

1 cup of fresh Coconut (desiccated or grated)

1/2 inch of Ginger 

1 clove of Garlic (optional)

1-2 Green Chilies (as per taste)

1 tsp.of roasted Channa daal 

1 tsp.of Salt (as per taste)

3 tbsp.of Tamarind(Imli) water 

Ingredients for tempering of Coconut chutney:

2 tbsp.of Oil

4-5 Curry leaves

1 tbsp.of Mustard seeds

1 tsp.of Urad daal

1 dry Red chili 

Recipe for Coconut chutney:

• In a grinder/mixer , grind Coconut,Ginger,Garlic(you can skip if you want),green chillies and roasted Channa daal.
• Grind it nicely by adding warm water if needed.
• Once done keep it aside.
• For tempering, warm up oil in frying pan and add Mustard seeds in it.
• Once Mustard seeds start spluttering add Urad daal, Red chili, and Curry leaves in it.
• Stir it for 1 minute and turn off the flame.
• Pour tempering over the chutney.
• You chutney is ready to be served with Dosas,Idlis and Vadas.
• For quick and crispy Medu Vada visit: Medu Vada

Quick Tips:

1. The reason for adding warm water while grinding is that Coconut releases oil which makes it hard to grind if using cold water.
2. Roasted Channa daal is used for binding for chutney to replace Peanuts but this can be skipped also.
3. If you don't have Curry leaves , you can skip it but the taste would still be almost the same.