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Coconut Chutney

A simple coconut chutney to serve with dosas.

Coconut Chutney


  1. Toast the chana dal in a dry pan until golden.
  2. Grind the chana dal until fine and powdery.
  3. Add the ginger and chilli with a touch of water and grind to a paste.
  4. Add the coconut, lemon juice, salt and yoghurt with some warm water and continue to grind to a paste.
  5. Heat the oil in a pan until hot, then add the mustard seeds and curry leaves. Cook until the mustard seeds start to pop.
  6. Pour the spices over the coconut, and mix together.

This chutney will keep for a few days in the fridge. When serving it may need loosening with a touch of water or yoghurt, as the coconut will continue to soak up the moisture.