Coconut Chutney For Tiffins

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A simple chutney for idly, dosa and upma prepared with coconut and roasted split chick peas and green chillies. A quick and yummy chutney that goes well with all the tiffin items. IMO, this is a life saver chutney. You can prepare this within 20 minutes and if you are using frozen coconut like me, this can prepared within 10 minutes.

There are tons of variations to this chutney. You can vary the coconut and roasted pea’s proportion or add shallots and garlic and play with red and green chillies. No matter what, this is the best bet and great combo for all the tiffin items.  Today I am presenting this with Rava Kichadi.

Ingredients:

• Coconut – 1 cup
• Roasted chick peas/ Daliya – 1/2 cup (pottu kadalai in tamil)
• Green chilly – 2
• Ginger – 1 small piece
• Salt – 1.5 tsp (as per taste)
• Water – 1/2 cup

For Tempering:

• Oil – 2 tsps
• Mustard seeds – 1 tsp
• Hing – 1/2 tsp
• Curry leaves – a few

Steps:

• Chop the green chillies and ginger.
• First grind the pottu kadalai and green chillies and ginger without adding water.
• To this add the coconut and salt and pulse them first.
• Now add the water and grind them until smooth.
• Now heat the tadka vessel and add oil. Once the oil is hot, add the mustard seeds, hing and curry leaves.
• As they start to splutter, add it to the chutney.

Notes:

• Adjust the salt and chillies according to your preference.
• Instead of 2 green chillies, you can add 1 green chilly and 1 red chilly or skip green chillies and add red chillies.
• Ginger is optional.
• You can a one garlic clove or even one shallot to this chutney.

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Coconut Chutney For Tiffins

A simple chutney for idly, dosa and upma prepared with coconut and roasted split chick peas and green chillies. A quick and yummy chutney.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Author: Srividhya G

Ingredients

• Coconut - 1 cup
• Roasted chick peas/ Daliya - 1/2 cup pottu kadalai in tamil
• Green chilly - 2
• Ginger - 1 small piece
• Salt - 1.5 tsp as per taste
• Water - 1/2 cup

For Tempering

• Oil - 2 tsps
• Mustard seeds - 1 tsp
• Hing - 1/2 tsp
• Curry leaves - a few

Instructions

• Chop the green chillies and ginger.
• First grind the pottu kadalai and green chillies and ginger without adding water.
• To this add the coconut and salt and pulse them first.
• Now add the water and grind them until smooth.
• Now heat the tadka vessel and add oil. Once the oil is hot, add the mustard seeds, hing and curry leaves.
• As they start to splutter, add it to the chutney.

Notes

Adjust the salt and chillies according to your preference.
Instead of 2 green chillies, you can add 1 green chilly and 1 red chilly or skip green chillies and add red chillies.
Ginger is optional.
You can a one garlic clove or even one shallot to this chutney.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Serve this with idly and dosa. I am presenting this as a part of the combo meal and serving this with Rava kichadi.

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