Simple, practical, and full of everyday flavour, Walnut Chutney|Side dish For Idli,Dosa is a vegetarian South Indian side dish made with grated coconut, raw walnuts, and green chilies in about 7 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

Measuring cup used 1 cup = 250ml

  • 1/2 cup grated coconut ((fresh or frozen))
  • 1/4 cup raw walnuts
  • 3 green chilies
  • 1/2 inch ginger
  • 1/2 inch tamarind
  • 1 stalk curry leaves
  • 1 tablespoon coriander leaves
  • water (as needed to grind)

For Tempering (Optional)

  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon split urad dal
  • a pinch asafetida (hing)
  • few curry leaves (optional)

Method

  1. Take freshly grated coconut, raw walnuts, green chili, ginger, coriander leaves, curry leaves, tamarind, and salt in a mixer jar, grind to a fine paste using water.
  2. Prepare the tempering by heating a little oil in a pan, add mustard seeds, split urad dal, hing, and curry leaves, wait for urad dal to brown a bit, and pour this tempering over the chutney and mix.
  3. Serve with idli, Dosa, Adai, Upma or panniyarams.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.