Anna Style Coconut Chutney in 20 minutes.

Green curry soup with herbs and spices in a blue bowl.

Anna Style Coconut Chutney in 20 minutes.

Author:

Anvita

If you love the street side coconut chutney served with idli, dosa and vada, let me show you how easy it is to make it at home in 20 minutes. No fancy ingredients, no lengthy cooking times.

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Course: sauces dips chutneys

Cuisine: Indian

Keyword: coconut chutney, coconut chutney for idli dosa, coconut chutney making, cocout chutney recipe, how to make coconut chutney

Prep Time: 5

Cook Time: 5

Cooling Time: 10

Total Time: 20

Servings:

4 servings

Calories:

363kcal

Ingredients

1 cup grated coconut fresh or frozen
¼ cup peanuts
¼ cup channa dal
4 garlic cloves
4 green chillies
1 cup cilantro chopped
½ cup tamarind water or add upto ¾ cup depending on the consistency you like

For Tempering

2 tablespoon oil
1 sprig curry leaves
3 whole red chilies optional
1 teaspoon mustard seeds

Instructions

Begin with heating oil in a pan.
Season it with curry leaves, chilies and garlic and roast on medium heat for a couple minutes.
Next add the peanut and the channa dal and roast for another couple minutes.
Then add coconut and roast for a couple minutes again. Followed by fresh cilantro and roast for another couple minutes.
Allow the mix to cool. Once cool, toss all the ingredients along with salt. Gradually add tamarind water and blitz to ger a smooth pourable consistency chutney.
Make sure to taste, adjust the salt and spice to your taste. Transfer the chutney in a bowl.
In another pan heat oil and temper it with mustard seeds and whole red chilies until they sizzle for a few seconds.
Pour the tempering over the chutney and gently stir, allowing some of the oil to remain on top.

Video

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