For me no matter how good the dosa is without tasty chutney I will not enjoy it. Good chutney completely masks the taste of dosa for me. I love eating dosas/iddilys with a combination of coconut chutney and tomato chutney. I am in absolute delight whenever I eat this.
When I came here I didn't had any idea to make coconut chutney. I searched a lot and tried out a few of them and none of them really tasted the way I wanted. Recently when I visited India my mother in law made this chutney. When I had it I was like 'This was the taste I was looking for'. I grabbed the recipe right away. Next day she showed me how this chutney is made. I was pleasantly surprised by its simple ingredients and how easy it is made
- Grated coconut - 1 cup *Freshly grated coconut gives best result. But I don't have access to any so I used desiccated coconut.
- Water - 1/2 - 1 cup depending on the thickness preference.
- Dried Red Chilies - 3 nos
- Salt - As required.
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Onion - 1/4 of a medium or Shallots - 2-4 cut into small pieces
- Heat a pan.
- When the pan is hot place the red chilies and press it on the pan to evenly cook.
- Do the same on the other side of chili.
- When the chilies are slightly darker or when the aroma of the red chilies comes, remove the chillies and pop it into a mixer.
- Add the grated coconut also into the mixer along with enough water to make a fine paste.
- Pour this coconut- red chili paste on to a serving dish. Add salt as required.
- Heat some oil in a pan and splutter the mustard seeds.
- Add the chopped onions and fry for some time.
- When the onions turns light brown, remove it from the heat.
- Pour this mustard-onion in to the coconut- red chilie paste right away.
* This recipe doesn't call for cooking the coconut.