In this Dosa Chutney Recipe, I’ll share an easy Recipe of Chutney for Dosa with coconut that you can eat with dishes like Dosa, Upma, Medu Vada, and Idli. As always, I’ve shared the complete recipe video and step-by-step instructions with photos that will help you make this flavorful chutney in no time. This chutney is usually served in restaurants that use 2 main ingredients that are Peanut, and Coconut. I’ll share the simple and traditional Coconut Chutney in another post that will not contain peanuts and will have some variation in the ingredients used. This chutney is more savory and uses tempering to add extra flavor to any dish.
Also, check out my other Chutney Recipes like Garlic Tomato Chutney, Coriander Tomato Chutney, Momos Chutney, Green Chutney, and Spring Roll Chutney. Also, check out the South Indian dishes such as Sambar, Appam, and Medu Vada.
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Recipe Video
Recipe Ingredients
- ½ cup dry roasted peanuts
- ¼ cup dry coconut pieces
- 8 garlic cloves
- 2-3 chopped Green chilli
- salt to taste
- ¼ cup Tamarind Water
- ½ cup normal water
For Tempering
- 1 tbsp Desi ghee.
- Add 1 tsp Mustard seeds
- 5-6 Curry leaves
- 1 pinch of red chilli powder
How To Make Chutney For Dosa With Coconut
1. We will take ½ cup of dry roasted peanuts to make the Peanut Chutney. Remove the outer layer.
2. Add the peanut to a grinding jar. Add ¼ cup dry coconut pieces, 8 garlic cloves, 2-3 chopped Green chilli, and salt to taste.
3. Add ¼ cup Tamarind Water. To make it, soak Tamarind in water and then crush it. Sieve the excess water.
4. Add ½ cup normal water. Close the Jar.
5. Grind to make a fine paste.
6. The Chutney is ready. You can check the texture and thick consistency of the chutney. Transfer to a bowl. If the consistency seems too thick, you can add a little water to the jar to take the leftover chutney, shake it, and add it to the bowl to make the consistency of the chutney a little less thick.
7. Now, take a tempering pan and heat 1 tbsp Desi ghee.
8. Add 1 tsp Mustard seeds and 5-6 Curry leaves. Let it fry.
9. When it gets fried, turn off the flame and add 1 pinch of red chilli powder.
10. Add the Tadka to the bowl.
11. The very delicious coconut and peanut chutney is ready. Serve with Dosa and Enjoy.
Recipe Card
Chutney For Dosa With Coconut | Dosa Chutney
Ingredients
- ½ cup dry roasted peanuts
- ¼ cup dry coconut pieces
- 8 garlic cloves
- 2-3 chopped Green chilli
- salt to taste
- ¼ cup Tamarind Water
- ½ cup normal water
For Tempering
- 1 tbsp Desi ghee.
- Add 1 tsp Mustard seeds
- 5-6 Curry leaves
- 1 pinch of red chilli powder
Instructions
- To make the Peanut Chutney, we will take ½ cup dry roasted peanuts. Remove the outer layer.
- Add the peanut to a grinding jar. Add ¼ cup dry coconut pieces, 8 garlic cloves, 2-3 chopped Green chilli, and salt to taste.
- Add ¼ cup Tamarind Water. To make it, soak Tamarind in water and then crush it. Sieve the excess water.
- Add ½ cup normal water. Close the Jar.
- Grind to make a fine paste.
- The Chutney is ready. You can check the texture and thick consistency of the chutney.
- Transfer to a bowl. If the consistency seems too thick, you can add a little water in the jar to take the leftover chutney, shake it, and add to the bowl to make the consistency of the chutney a little less thick.
- Now, take a tempering pan and heat 1 tbsp Desi ghee.
- Add 1 tsp Mustard seeds and 5-6 Curry leaves. Let it fry.
- As soon as it gets fried, turn off the flame and add 1 pinch of red chilli powder.
- Add the Tadka to the bowl.
- The very delicious coconut and peanut chutney is ready. Serve with Dosa and Enjoy.
