Coconut chutney a perfect dip for idli and dosa.

Coconut chutney is a side dish that originated in South India. Famous South Indian chutney used as a dip with Idli, Dosa, Uttapam, Pongal, and Pakoras. I learned this recipe to make coconut chutney with my friend Kushma. He is from Visakhapatnam, Andhra Pradesh. She was my next-door neighbor. Every Sunday, she used to serve coconut chutney with a South Indian dish. Her dishes include Idli, Dosa, Uttapam, Lemon Rice, Fish Fry, and many more, in which she used to serve coconut chutney. I found this coconut chutney very tasty to eat, so I also learned to make it. She used to make coconut chutney in two ways. with and without tempering. In the traditional coconut chutney, she used to grind raw, shredded coconut and roasted gramme dal in a grinder, adding salt and lemon juice. And she used to fry the tempering coconut chutney with cumin seeds, mustard seeds, red dry chillies, asafoetida, and curry leaves in oil and turn it over the chutney. which went well with any food.

How to make coconut chutney?

To make the chutney, peel the coconut and cut it into small pieces so that it can be blended better.

Chana dal improves the taste of chutney; for this, roast chana dal on a medium flame till it turns light brown. Grind chana dal, walnuts, green chilies, coriander leaves, mint leaves, and salt in a mixer.

You can also grind it, but it is too dry to grind, so grind the coconut separately. Add water as required for easy absorption.

Taste the sauce to adjust the salt level. You can also use lemon juice to adjust the flavour to your taste.

Tadka

Heat oil in a pan.  When heated, add yellow mustard seeds, cumin seeds, dry red chillies, and curry leaves and fry till they crackle.

After roasting the masala, pour the masala mixture over the chutney.

Chutney is ready; you can enjoy eating it with any dish.