I had written up this recipe as a part of the Mysore Masala Dosa recipe. However, I make the Coconut Garlic Chutney so often as an accompaniment for dosas and idlis that I thought I should post it separately as well.
Actually, I love chutneys and am just looking for a chance to make some. Do also see this collection of chutneys for idli and dosa.
How to Make Coconut Garlic Chutney
Makes: 1 Cup
Time: 10 Minutes
- Grated Coconut – 1 Cup
- Spicy Red Chillies – 2 to 4
- Kashmiri Chillies – 2 (optional, for color only)
- Garlic Cloves – 4 to 6 (Plump ones)
- Tamarind Pulp – 1 tsp (optional)
- Salt to Taste
Method to Make Coconut Garlic Chutney
- Soak the Kashmiri Chillies in some warm water for about 10 minutes. It makes them easier to grind.
- Remove the Kashmiri Chillies from the water.
- Grind together the coconut, kashmiri chillies, red chillies, garlic, tamarind, and salt with a little water to make a coarse paste.
- Enjoy with idlis or dosas.
- If you are making Coconut Garlic Chutney for Mysore Masala Dosa, then ensure that the consistency is not watery. In this case, it should just be thick and spreadable. Otherwise your dosas will be soggy!
- You could also temper the chutney with mustard seeds, udad dal and curry leaves.