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Coconut Chutney

This simple chutney goes well with idlis and dosas.


  • 1 cup grated coconut
  • ¼ cup roasted split Bengal gram (chana dal)
  • Unrefined salt to taste

For the Tempering

  • 1 tsp mustard seeds
  • 6 – 8 curry leaves
  • ¼ tsp asafoetida (hing)
  • 2 green or red chillies (increase or reduce according to preference)
  • 1 tsp split black gram (urad dal)


Grind coconut, roasted chana dal and salt in a blender. Add water as needed. Roast all ingredients for tempering and add to the ground coconut-chana dal mixture. Mix and serve.

Serves 3 – 4


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