Welcome to my food blog, where we embark on a flavorful journey through the diverse and vibrant world of Indian cuisine. Today, our culinary expedition brings us to the enticing realm of chutney for Masala Dosa – a beloved South Indian delicacy that promises to transport your taste buds to new heights of delight.

As you embark on your culinary journey, imagine the Masala Dosa before you, its golden, crispy exterior inviting you to dip a piece into the creamy coconut chutney. The combination of textures and flavors is nothing short of extraordinary, as the dosa’s crunch meets the smoothness of the chutney, creating a symphony of taste that will leave you craving more.

How to make Chutney :

Start by grating fresh coconut or thawing frozen coconut. Grind the coconut along with fried green chilies, hing (asafoetida), and garlic, using a bit of coconut oil for consistency. Then, incorporate the remaining ingredients and continue grinding until you achieve a coarse or smooth puree, depending on your preference.

Serving suggestions for Chutney :

This chutney can serve as a flavorful and versatile base for various dishes.

Chutney for Masala dosa

As you savor the chutney, its velvety consistency coats your palate, allowing the flavors to unfold and meld with every bite of the dosa.

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Prep Time 10

Grinding time 5

Total Time 15

Course Breakfast, brunch, Side Dish

Cuisine Indian

Servings 4

Ingredients

1 cup fresh grated coconut
1/4 tsp oil
2 green chillies
A pinch of hing asafoetida
2 cloves of garlic
3-4 tbsp gram dal puffed chana dal(optional)
Salt to taste
1/2 tsp tamarind paste
1/2 tsp jeera cumin seeds
1/4 tsp jaggery optional, for sweetness

For tempering

1/2 tsp oil
1/2 tsp mustard seeds
few curry leaves

Instructions

Heat a small pan over medium heat and add 1/4 tsp oil fry green chillies, garlic cloves, hing Remove from heat and set aside.
In a blender or food processor, add the fresh grated coconut, gram dal, green chillies, garlic cloves, hing, salt, tamarind paste, jeera, and jaggery (if using).
Blend the ingredients together until you get a coarse or smooth consistency, depending on your preference. You can add a little water if needed to adjust the consistency.
Taste the chutney and adjust the salt or tanginess (using more tamarind paste) according to your taste.
Transfer the chutney to a serving bowl.
In a separate small pan, heat a little oil and add mustard seeds. Once they start spluttering, you can optionally add curry leaves and allow them to sizzle for a few seconds.
Pour the tempering (mustard seeds and curry leaves) over the chutney and mix well.
Serve the coconut chutney as a side dish with dosa, idli, vada, or any South Indian snack of your choice.
Coconut chutney is a versatile condiment that adds a burst of flavor to various dishes. Enjoy its delicious and tangy taste with your favorite South Indian meals!

So, dear food enthusiasts, allow the coconut chutney to transport you to the sun-soaked beaches of South India, where the flavors of coconut, chilies, and spices harmonize in a bowl of culinary perfection. Embrace the journey and relish each spoonful of this quintessential chutney, adding a touch of magic to your Masala Dosa experience.