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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Coconut Chutney 2

This is the chutney for iddli & dosais.

  • Coconut (fresh) - coconut (shredded or cut in small pieces)
  • Green Chillies - 5 (cut in pieces)
  • Curry leaves - 6 leaves
  • Tamarind - 1/3 teaspoon if using concentrate - 1/3" piece (if using fresh)
  • Mustard- 1 tsp.
  • Asafoetida- 1/3 tsp.
  • Garlic - 1 clove (optional)
  • Urad dal - 1 tsp. (optional)
  • Fried channa dal- 1/3 cup. (optional)
  • Oil - 2 tsp.
1. Grind shredded coconut, chillies, tamarind, channa dal & 3 curry leaves until it is ground fairly well.
Remove it from the blender and pour it in a small container.

2. Heat the pan and add the oil.
Heat for about 1 minute. Add the mustard, asafoetida, urad dal and the remaining 3 curry leaves.
Fry for about 2 minutes.

3. Add the ingredients from #2 in to the #1 mixture and mix well and serve wit hiddli or dosais.

Fried Channa dal - is called "pottu kadalai" or "Oodaitha kadali" in Tamil.

Reasons for not using URAD DAL, GARLIC: I have found that these two ingredients change the taste of the chutney if it is saved for the next day which I didn't care for.
So, if you plan to make a whole lot and save it for next day or two, I suggest you not to use the urad dal or garlic.