Coconut Chutney I


  • 6 tbsp grated fresh coconut
  • 4 tbsp fried gram dal (lentil)
  • 6 green chilies
  • a small bunch of coriander leaves
  • ½”. piece ginger, shredded fine
  • a marble sized tamarind ball
  • salt to taste

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal (lentil)
  • 1 dry red chili, halved
  • ½ tsp asafetida powder
  • a few curry leaves


  1. Grind to a fine paste the coconut, fried gram dal, green chilies, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water
  2. Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  3. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113

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