Coconut Chutney Recipes

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How to Make Sesame Chutney (Til Chutney Recipe) Recipe

Sesame chutney (til chutney in Urdu) is one of many Indian chutneys that we make regularly at home. First, sesame seeds are ground into a fine powder. Then, freshly grated coconut, spices and water are added to create a thick paste. The coconut is what gives the sauce a rich mouth-feel. The condiment can be served with rice dishes, idlis or dosas (enormous, thin, crisp, Indian-style crêpes).

Dosas are my husband Lulu’s favorite Indian food, and the reason I haven't posted a dosa recipe yet is that I haven’t been able to successfully make them on my own. Pali appa (Lulu's aunt), who lives in Oakland, comes to visit us from time to time and makes the best dosas from scratch. She taught us how to grind urad dal and rice and let the mixture ferment. On the several occasions when we've made the recipe with her, the dosas were wonderfully delicious. However, on my own, I've failed miserably so far. Will post a detailed recipe once I succeed. Stay tuned!


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Idli Recipe with Coconut Chutney Recipe

Idlis (also spelled idly or iddly) are South Indian savory steamed rice cakes, very similar to the Vietnamese equivalent called bánh bò. The sponge cakes are made with urad dal, rice and water. The idli batter is fermented and steamed, which creates mini air bubbles. I usually serve them with sambar (a toor dal vegetable soup) and coconut chutney.

In India, this traditional dish is usually served for breakfast or as a snack. I think they also make perfect appetizers when we have dinner parties. I love that they're bite-size, which means they won’t interrupt conversation too much. I usually serve them in Chinese porcelain soup spoons that I place in a circle around a large serving bowl of sambar with several chutneys on the side. It’s a great way to start a party!


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