Traditional Mysore Style Coconut Chutney

 

No South Indian breakfast is ever complete without a good coconut chutney on the side — and every home has its own little twist to it.

This Mysore-style coconut chutney is simple, mildly spiced, and pairs beautifully with everything from Akki Rotti to Idli, Dosa or even Upma. What makes this version special is the subtle warmth from roasted dals and the freshness of curry leaves in the tempering.

🛒 Ingredients:

To Grind:

• Fresh grated coconut

• Roasted chana dal (hurigadale)

• Green chillies

• Salt

• A small piece of ginger

• Water (as required)

For Tempering:

• Oil

• Mustard seeds

• Urad dal

• Dry red chillies

• Curry leaves

• Asafoetida (hing)

 Method:

1. In a mixer, grind:

   • Coconut

   • Roasted chana dal

   • Green chillies

   • Ginger

   • Salt

   Add a little water and grind into a smooth paste.

2. Transfer the chutney into a serving bowl.

 Tempering:

1. Heat oil in a small pan.

2. Add:

   • Mustard seeds

   • Urad dal

   Let the mustard seeds splutter and the dal turn golden.

3. Add:

   • Dry red chillies

   • Curry leaves

   • A pinch of hing

4. Pour this hot tempering over the chutney and mix well.

 Serving Suggestion:

Best served fresh with:

• Akki Rotti

• Idli

• Dosa

• Vada

• Upma

 A Note from Tradition:

Fresh coconut chutney was almost always made in small quantities in traditional homes — never stored for too long — ensuring every meal had a freshly prepared accompaniment bursting with flavor.