The white coconut chutney is most popularly served in restaurants, alongside idlies and dosas. The addition of garlic is tricky, and you have to be careful not to overdose, as this is raw garlic and people are often sensitive to it.

It was in a small ashram that I had this chutney with a crunchy tempering – with the fenugreek seeds and urad dal. It gives the chutney a lovely crunch. Skip these two items if you like it soft.

Time taken: 10 min
Serves 2

Ingredients

½ coconut, grated
1 green chili
½ tsp chopped garlic

1 tsp dhuli urad or split black gram dal
¼ tsp methi or fenugreek seeds
½ tsp mustard seeds
2 tbsp chopped coriander leaves
1 sprig curry leaves
1 tsp coconut oil
Salt to taste

Method

Grind the coconut, chili, garlic and salt together. Add water bit by bit to help with the grinding, until it reaches the consistency you desire.

Heat oil, add the mustard and fenugreek seeds, urad dal, coriander and curry leaves. Pour this on top of the chutney. Serve.

Goes well with idli, rava idli, akki roti, neer dosa, and many more!

This chutney is probably the most healthy of all coconut chutney options. A generous helping of the greens in the morning will help to flush the kidney and liver, thereby detoxifying your system.

In restaurants, they often add roasted chana dal/ gram dal, as this increases the life of the chutney. It changes the taste quite a bit, and is optional – add it if you like the taste.

Time taken: 10 min
Serves 2

Ingredients

½ coconut, grated
1 cup mint or coriander leaves, or both
½ cup roasted chana dal or gram dal (optional)
1 green chili
1 dried red chili, broken
½ tsp mustard seeds
1 sprig curry leaves
1 tsp coconut oil
Salt to taste

Method

Grind the coconut, dal, leaves, chili and salt together. Add water bit by bit, to help with the grinding, until it reaches the consistency you desire.

Heat oil, add the mustard seeds, red chili and curry leaves. Pour this on top of the chutney. Serve.

Goes well with idli, rava idli, akki roti, neer dosa, and many more!