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Growing up, whenever we had neer dosas (panpoles), dosas, crispy dosas, sannas/idlis or medu vadas, my mom used to always make Coconut Chutney. I like including this chutney as a side dish along with the red chutney, sambar and potato bhaji to complete the meal. This tradition still continues in my house and my husband and children love this combination.
Ingredients
- 1 cup fresh grated Coconut
- 1-2 green chillies
- 1/2 inch ginger
- 2 small garlic cloves
- 1/2 cup raw mango (small raw mango)
- 1- 2 tsp lemon juice (optional - if you need more sour taste)
- Salt to taste
For tempering
- 1 tbsp coconut oil or regular cooking oil
- 1/2 tsp mustard seeds
- 7-8 curry leaves
- 1 green chili slit
Instructions
- In a chutney grinder/blender, add coconut, green chillies, ginger, garlic, raw mango, salt, 1/2 cup water and grind for 2 minutes or until everything is mixed nicely. Check salt, sourness, spice and add accordingly.
- Remove in a bowl and keep aside
- To temper, heat a small pan, add 1 tbsp coconut oil or regular cooking oil, add mustard seeds. When they splutter, add slit green chili and fry for 30 seconds. Then add curry leaves and when curry leaves are fried, remove and add the tadka (temper) to the coconut chutney.
- Mix the tadka with the coconut chutney
- Serve with Neer Dosas(Panpole) Dosas, Crispy Dosas Idlis, Vadas, Medu Vadas
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