Coconut Chutney | Bangalore Resto Style Coconut Chutney | How to make coconut chutney | Vegan and Gluten Free Recipe

Hi Supermoms,

Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconut chutney !! Yes, I often start my day with this healthy traditional breakfast. Had posted this picture in my instagram today and received so many requests to update the chutney recipe.  I am so happy to share this easy and yummy recipe with you all. 

To grind soft idli batter, you can refer to this recipe. To grind a common idli/dosa batter, you can refer to this recipe.

Coconut Chutney | Bangalore Resto Style Coconut Chutney :

Preparation time: 5 minutes

Cooking time : 5 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

To be ground :

1/2 cup fresh coconut ( chopped)

1 tablespoon roasted gram /pottukadalai

marble size tamarind piece

2 green chillies ( chopped, adjust according to heat of the chillies)

1/4 cup cilantro leaves ( chopped)

water ( adjust)

salt to taste

For tempering :

2 teaspoons sesame oil

1/2 teaspoon mustard seeds

Method:

1. In a mixie/food processor grind together the ingredients given under ' to be ground' with 1/2 cup water .

2. The mixture will be a thick paste. Add water little by little and grind it to the desired consistency and then add salt.

3. Heat oil in a  ladle /small pan ( I use an iron ladle) over low flame and temper with mustard seeds. 

4. Pour the tempering into the ground chutney.

Your Resto Style Green Coconut Chutney is ready to be served with your Idlis or Dosas. I even sprinkled some Idli Molagaipodi on top of the idlis and drizzled sesame oil.  It was delicious !

Happy Cooking !

With love,

Masterchefmom