Coconut Chutney

Coconut Chutney Saravana Bhavan Style

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Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.