Coconut chutney is served with South Indian dishes, especially with Idlis and Dosas. In fact, South India meals are considered incomplete without this chutney. Coconut chutney can be refrigerated and use it up to a week.
Ingredients
1 cup coconut into small pieces
1/2 tsp ginger paste
1 tsp green chilli paste
1 cup curd
1 tbsp roasted chana dal
salt to taste
Method
1. Put the coconut pieces, roasted chana dal, green chillies, ginger, curd and salt in a blender with a little water and grind to make a fine paste.
2. Serve it with any south indian platter.
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