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Karnataka style coconut chutney
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5 from 1 vote

Karnataka Style Coconut Chutney recipe

Dakshin style coconut chutney recipe, pairs well with Idli, dosa and Khara Pongal too
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast, Condiment, Side Dish
Cuisine: Indian, South Indian
Keyword: chutney recipes, Side dish for Idli dosa
Servings: 4
Author: Jeyashri suresh

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 oil
    ½ 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.

Video

Karnataka style coconut chutney rec...
Karnataka style coconut chutney recipe - Hotel style coconut chutney

Notes

1. Apart from Idli, dosa and Pongal we can serve this chutney with poori or chapati too.
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.