This coconut chutney is a very popular side dish for South Indian breakfast dishes. This white colored coconut chutney is one of the many chutney preparations of coconut. The key is use coconut gratings without over boarding with the spices. Subtly spiced and tempering with curry leaves gives the coconut chutney all the charm it needs to be your favorite side with dosa and idli.

I added some almonds to this recipe (reducing the coconut content) to add a bit of protein content to this side dish.

Ingredients

1. Grated coconut  : 1 ½ Cup
2. Dried red chilli : 5
3. Ginger     : ¼ inch piece
4. Almonds    : 25
5. Water      : ~1 ½ Cup
6. Salt for taste

For tempering

1. Mustard seeds   : ½ T sp.
2. Oil  : 1 ½ T sp.
3. Dried red chilli :3
4. Curry leaves    : 1 strig

Method

1. Soak the red chilli in the water for 10 minutes
2. In a blender or mixer, add the almonds, chilly and ginger; grind everything without adding water.
3. Add the coconut into the almonds mixture and adding a little water at a time.
4. Grind everything into a smooth paste.
5. Take a bowl and add the chutney along with salt and water & mix everything.
6. Heat a kadai/pan and pour the oil.
7. Once the oil is hot add the mustard, wait for it to splutter, then add the chilly and curry leaves.
8. Add the chutney into the kadai and wait for boiling.

Tips:-

• Instead of almonds you can add more coconut.
• Oil , spice level may be varied for individual taste.