This is a Kerala style recipe for a delicious and easy coconut chutney for dosa. I have tempered it with robust mustard seeds, aromatic curry leaves, smoky dried red chillies and sweet shallots.
‘Chutney’ is somewhat like a dip or a side. Depending upon the type of chutney, you can enjoy it with dosa (fermented rice and lentil pancake) or idli (healthy and steamed savory rice cakes).
Types of Chutney:
There are as many variations of this recipe as there are regions in India. Some are thick. Others have pouring consistency. We make some chutneys specially as a side for snack items too.
This easy chutney for dosa is of the pouring but not too runny type. So that it’s easy for you to take a good helping of the chutney with your dosas and idlis. Tastes yumm..
How I made this easy easy coconut chutney for dosa:
In this recipe, I have not used any lentils like urad dal or chana dal, or even peanuts. Simply because, this is how we prepare it at home, since as long as I can remember. And it always turns out mouth-watering with dosas and idlis that are a regular affair in our South-Indian family.
You really do not need a long list of ingredients for this version of the chutney or ‘chammanthi’ as we call it. The main star of this chutney is freshly grated ‘Coconut’. It is THE staple ingredient in most dishes of Kerala, as you may have guessed. 🙂
First, I made a coconut paste along with some spices, in a good mixer-grinder. After that, I tempered it with some more aromatics like mustard seeds, curry leaves, etc. Then, simmer it for a bit adding in the required amount of water. That’s it! Just a few steps for your easy coconut chutney.
I served it with fresh home-made dosas and my kids could not resist having more. 🙂
I have described below the exact method along with the step-by-step pics of the chutney.
If you prefer a beautiful off-white color chutney, simply replace the red chilly powder with some fresh green chilles. The other steps remain the same. As simple as that!
Add in some coriander leaves and mint leaves if you like. And you will get a lovely green chutney!
What can you have it with:
I make this chutney every time I make dosas, idlis and uthappams. It pairs very well with all the 3 dishes.
You can make a thicker version of this exact same recipe by adding in a little less water, during the tempering process. You can have this thicker version of this chutney with fried snacks like Medu vada or Dal vada (Parippu vada too).
I love that it is so versatile. My family loves it! I am sure you will too. Because of it’s simplicity.
Do try my simple version of this easy chutney for dosa and idli. And let me know your experience in the comments section below.
If you liked it, do share the recipe with your friends and family too. Also do share with me, your own variation of this recipe in the comments section.
Thanks so much 🙂
Other authentic Kerala coconut-based recipes from my kitchen that you can make:
Raw Mango Curry (Pacha Manga curry) – Tangy raw mango curry simmered in fresh coconut gravy.
Cabbage Stir-fry (Thoran) – Quick and tasty weekday lunch / dinner recipe.
Pumpkin Curry (Erissery) – Pumpkin in fresh coconut gravy, tempered with sweet shallots, curry leaves and smoky dried red chilles.
Ingredients
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For Grinding Chutney:
- For Tempering:
- Other:
Instructions
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In a blender or mixer-grinder jar, put in ingredients under 'For Grinding Chutney', except for the water. Add in 1 cup of water mentioned under 'For Grinding Chutney' section a little at a time, when starting to grind. Add in a little salt. Continue grinding till you get a smooth paste. If you add in the whole cup of water all at once, you may not get a smooth paste.
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Aim for the consistency of the coconut paste as shown in the picture. Keep aside.
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Now, it has to be tempered. Tempering gives a special flavor to the chutney. This is an important step. Prepare the ingredients under 'For Tempering', such as mustard seeds, chopped shallots, dried red chillies and curry leaves. Keep aside.
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In a pan heat some oil, that is part of 'For Tempering' section. When it is sufficiently hot, add in the mustard seeds. Do not allow the oil to smoke. Allow it to splutter. Once the mustard seeds have spluttered, add in the chopped shallots / onions, dried red chillies and curry leaves.
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Sauté till the shallots are translucent, for a few seconds. You will get a good aroma by then.
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Once this stage is reached, lower the flame, and pour in the chutney that we prepared earlier. Start mixing in the tempering with the chutney as soon as you pour it in.
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Increase the flame to medium and keep mixing it till it is mildly hot for about a minute. DO NOT let it boil. At this stage, check the level of salt, and adjust accordingly.
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I added some curd to the chutney at the end for a slight tangy flavor and mixed it in well. This is an optional step. If your dosa/idli batter is sour, you can skip putting curd into the chutney. Switch off the flame. Your chutney is ready to be served.
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Serve with fresh dosas or idlis :). Do not forget to enjoy!
