When was the last time you visited an authentic south indian restaurant? If you have been there, yo will find a coconut based chutney served normally along side dosa, idli, etc. Being a north-indian (read bought up in sleepy town), I was less exposed to all south-indian cuisine, so when I got to Delhi (thankfully has got some decent south-indian food serving restaurants), I not only familiarised with scrumptious south-indian taste, I learnt lot more about south-indian cuisine.
I had tried to make this coconut chutney a few times earlier and I felt that the taste is just not what I have found in places like sarvana bhavan or chennai dosa or sangeetha. When I visited sarvana bhawan in 2017, I asked the chef how to make this chutney and chef shared the recipe happily.
This recipe contains the tips and tricks as shared by chef from savrana bhawan. I have ever since made this hundreds of time and got same tasty result.
This Coconut Chutney has a versatile flavour that goes well with most variants of Idlies and dosas, be it plain, veggie-topped, or more exotic options like Rava Masala Dosa, Paneer Dosa or anything really. Making this chutney is fairly simple and easy, all you need is coconut, which is then ground and tempered with spiced.
To go with this chutney, you may also like to make the red coloured south indian styled Tomato Onion Chutney, which is equally easy to make.
In case you cooking some thing focussed on north-indian cuisine, you may like to try this mint coriander chutney