Coconut Curd Chutney

Made the best sambar for Dosa or Idli. Still we feel like having a Coconut Chutney too. What if we don't have any other curries. Or we have only got some leftover dishes, like dal curry or Bengal gram curry? And that's when we need to make a simple, easy and tasty Coconut Curd Chutney for the thin roast Dosa or soft set Dosa or the very fluffy Idli.

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Coconut Curd Chutney

I came to know about this dish by a mere description my husband gave me about his college days. For him this is his own nostalgic Ramettan's Chutney (Raman-the person's name who owns the shop, ettan-that's how we call our elder brother /an older person ). He and his friends used to take breakfast from that shop enroute to college and used to have soft set dosas with Coconut Curd Chutney and Kerala Style Kadala Curry with hot milked tea to drink.

As I said earlier, this is a very simple side dish to make if you have a few table-spoons of scraped coconut and a cup of sour curd.

1 review, 4.78/5

Coconut Curd Chutney


5 servings

15 minutes

Items List

Name Quantity Image
Scraped Coconut 2 tbsp
Curd 1 ½ cup
Green chilli 1 no.
Ginger 1 small pc
Curry leaves 30 leaves
Salt ½ tsp
Water ½ cup
Oil 2 tsp
Mustard 1 tsp
Dried Red Chilli 1nos
Asafoetida ¼ tsp


Stage 1

Keep ready 2 tbsp of scraped coconut, 1 green chilli, a small piece of ginger (sliced), 20 nos of curry leaves, ½ tsp of crystal salt and ½ cup curd. Transfer these items into the Chutney blender and blend it smooth.

Stage 2

Transfer the smooth paste to a clean bowl. To the blender add ½ cup curd and beat it fine. Transfer it again to the bowl. Next we have to adjust it to a flowing consistency.

Stage 3

Now to adjust the consistency we can add more curd or water or a mix of both. I have added a mix of ½ cup curd and ½ cup water. So add ½ cup curd and ½ cup water to the blender and beat it fine. Add this to the bowl and mix well. Check for salt.

Stage 4

Now we can temper the Chutney. Heat 2 tsp oil in a tadka pan and pop 1 tsp Mustard seed. Add 1dried red chilli, ¼ tsp asafoetida and 10 curry leaves. Add the tempering into the chutney. With its tummy-growling aroma, our easy-to-make Coconut Curd Chutney, is ready to serve.

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  • You can either use a very small amount of curry leaves while blending or even avoid blending curry leaves. But tempering curry leaves along with mustard , red chilli and asafoetida will add to the flavour of the dish.
  • If you think the dish is already spicy-hot with the flavour of green chilli, avoid tempering with red chilli.
  • You may use not-so-sour curd or even buttermilk for this preparation.
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