This is a variation of the coconut chutney which is generally eaten with Dosa. My husband grew up in a Konkani household and his mother made coconut chutney to go with dosas and idlis. Since the kids didn’t like the white color of the chutney my mother-in-law started adding cilantro to it, which gives it its appetizing green color. We eat this chutney not only with dosa but also smear it on potato sandwiches and crusty German bread. I usually eyeball my Chutney ingredients but for the sake of this blog I roughly measured the ingredients. You can still adjust the ingredients to your liking or what you have available in the fridge.
1 cup grated coconut (I use frozen grated coconut)
1 cup washed and prepped cilantro
2 – 3 green chillis
2 tbsp urad dal
1” piece of ginger
1 tsp cumin seeds
Salt to taste
1tsp mustard seeds
4-5 curry leaves
Dry roast all the ingredients except the cilantro. This makes the chutney last a little longer and brings out the flavor of the coconut.
Grind all the ingredients in the blender till smooth. You may have to add some water to get the ingredients moving.
On cold weather days, I add warm water. It helps the coconut grind smoother.
Take out the chutney in a bowl and temper it with mustard seeds and curry leaves.