This is the perfect chutney to serve with homemade dosas and idlis. The flavours are exciting and very tasty. I just can’t get enough.
The chutney is normally served at room temperature but it is also delicious served hot. I like to spread it over dosas as they cook and then add other toppings. If you’re looking for ideas, why not try my salmon dosas.
It is important to use really thick coconut milk. This is a thick chutney so the watery stuff just won’t do. To make this chutney, you will first need to make my gunpowder recipe which you will find here.
I have lots of chutney recipes, check out my other ones:
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 15 fresh curry leaves
- 1/2 onion - finely chopped
- 5 cloves garlic - smashed
- 1 generous tablespoon gunpowder
- 200ml thick coconut milk
- 3 - 10 dried Kashmiri chillies soaked in water for 30 mins
- Salt to taste
- Temper the mustard seeds over high heat in the oil. When they begin to pop, Reduce the heat to medium and add the curry leaves. Fry for a further 30 seconds.
- Stir in the onion and fry for a couple of minutes and then add the garlic cloves. Be careful not to burn the garlic and continue cooking until the onion is soft and translucent.
- Allow to cool slightly and the blend this onion mixture with all of the other ingredients up to the chillies until smooth.
- Taste and season with salt if needed.
- This will keep in the fridge for up to three days.
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