Karnataka style coconut chutney | Dakshin style coconut chutney recipe, Bangalore hotel style chutney recipe with full video and step by step pictures.
Coconut chutney is a very popular one in South India. We make different varieties of coconut chutney. A small variation in the ingredient makes a huge difference in the taste. This coconut chutney is very popular in Karnataka.
In Tamilnadu, we make coconut chutney using coconut, chutney dal, green chili as main ingredients. Some people add 1-2 cloves of garlic, some add 1-2 small onions. But in this Karnataka style chutney, they add coriander leaves and mint leaves to the chutney.
What are the key ingredients for this Coconut chutney
The key ingredients of this chutney are coconut, roasted gram dal, garlic, green chili, mint leaves, coriander leaves, ginger, tamarind, and salt. We are not cooking the ingredients, instead, we are just grinding all the key ingredients.
This Dakshin-style coconut chutney pairs well with Idli, dosa, and khara pongal. Also, I love this with chapati, poori, and curd rice too. We can store this chutney in the refrigerator for 2 days.
Also, check out our collection of Chutney recipes. You can check out other Bangalore delicacies, Bonda soup, Bisibelebath, Gojju avalakki, Sago Idli.
Karnataka style Coconut chutney
Karnataka Style Coconut Chutney recipe
Ingredients
- 1/4 cup roasted gram dal
- 1/2 cup coconut
- 8 mint leaves
- a small piece tamarind
- 7 cloves garlic
- 5 green chilies
- a small piece ginger
- handful of coriander leaves
- water as needed
- 2 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- Salt as needed
Instructions
- Add the roasted gram, coconut mint leaves, tamarind, garlic, ginger, coriander leaves and salt into a mixie jar.1/4 cup roasted gram dal, 1/2 cup coconut, 8 mint leaves, a small piece tamarind, 7 cloves garlic, 5 green chilies, a small piece ginger, handful of coriander leaves, Salt as needed
- Grind this along with little water into a slightly coarse paste.
- Transfer it to a bowl and add ½ cup of water.
- Temper mustard seeds, urad dal and red chili in 2 tsp of oil½ tsp mustard seeds, 1 tsp urad dal
- Add this to the chuntey.
- Mix well.
- Karnataka style coconut chutney is ready to serve.
- You can keep this chutney in the refrigerator for 2 days in an airtight box.
Notes
2. If you want you can slightly roast the garlic in oil and then grind.
3. Karnataka style coconut chutney | Dakshin style coconut chutney can be stored for 2 days.
- Add the roasted gram, coconut mint leaves, tamarind, garlic, ginger, coriander leaves and salt into a mixie jar.
- Grind this along with little water into a slightly coarse paste.
- Transfer it to a bowl and add ½ cup of water.
- Temper mustard seeds, urad dal and red chili in 2 tsp of oil
- Add this to the chutney.
- Mix well.
- Karnataka style coconut chutney is ready to serve.
- You can keep this chutney in the refrigerator for 2 days in an airtight box.
