Coconut Chutney with Five Spice Tempering

Some friends and I made Masala Dosas last weekend from a packett. It wasn’t that bad, the batter was delicious, tasted like real dosas but they were difficult to make them perfect: a bit chewy, a bit crispy, not too thin and not too thick. Anyways a valiant first time effort.

The best thing about dosa eating is dipping the crepe into various chutneys. I made an effort to do a quick and easy coconut chutney. It was as tasty as it was beautiful.


What you’ll need:

  • 4 tablespoons of coconut. I used desiccated coconut, the kind for baking ideally you’ll use fresh, but I never see it. 
  • 1 tablespoon of yogurt
  • 1 tablespoon of yellow channa daal
  • One teaspoon of salt
  • Two teaspoons of sugar (maybe more if you want it sweeter)
  • A couple small pieces of yellow onion (if you want to go the extra effort cook the onion down a bit in some oil)
  • A small chunk of ginger


  • Black mustard seeds
  • Cumin seeds
  • Fennel seeds
  • Coriander seeds
  • Dried chilli flakes

Throw all the ingredients into a food processor or blender and puree until smooth as possible. Add a bit of water if you think its too thick. Pour the chutney into a serving bowl. Add salt or sugar if needed.

Dry toast the seeds for 30 seconds to a minute in a hot frying pan. Drizzle a small amount of olive oil over the toasted seed, toss and pour the seeds and oil over the chutney.


This entry was posted in Chutneys, Dips, Sauces, Indian, Veg, Vegan. Bookmark the permalink.

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