#coconutchutney

Some foods complete a meal without demanding attention.

A soft idli feels incomplete without chutney. A crispy dosa finds its perfect companion in a creamy coconut blend. A simple chilla becomes more enjoyable with the right balance of freshness and flavour.

That is the magic of coconut chutney.

A timeless part of South Indian kitchens, coconut chutney brings together the richness of fresh coconut, the warmth of traditional seasoning, and the comfort of homemade flavours.

Khetika Coconut Chutney is made using traditional stone-ground methods to preserve its natural texture, aroma, and authentic taste. The result is a smooth, flavourful accompaniment that feels just like it belongs on your dining table.

Prepared with care and without preservatives, it brings you the purity and simplicity of traditional chutneys with the convenience of ready-to-eat preparation.

Pair it with idli, dosa, uttapam, chilla, or your favourite snacks. No soaking, no grinding, no extra preparation.

Just open, serve, and enjoy the taste of a classic South Indian favourite.

Set Dosa is a soft and spongy South Indian pancake that is a popular breakfast dish. It is known for its fluffy texture and is typically served with coconut chutney and sambar.

Ingredients: 1 cup rice. 1/2 cup urad dal black gram. 1/4 cup poha flattened rice. 1/4 cup methi seeds fenugreek seeds. Salt to taste. Oil for cooking.

Instructions: First, wash the rice, urad dal, poha, and methi seeds. Then, soak each one in water for 4 to 6 hours or overnight. Place the ingredients that have been soaked in water and mix them until they form a smooth batter. If you need to, add water until the batter is thick enough to pour. Mix the batter well after adding salt. In a warm place, let the batter rise for 6 to 8 hours or overnight until it doubles in size. Put a nonstick skillet or dosa tava over medium-low heat and lightly oil it. Put a small amount of the fermented batter on the pan and spread it out in a circle to make a thick pancake. Put a little oil on top and around the edges of the dosa. It's done when the bottom turns golden brown and the top stops being wet. The dosa should be cooked on both sides until it turns golden brown and crisp. Take the dosa out of the pan after it's set and serve it hot with sambar, coconut chutney, or potato masala.

Prep Time: 20 minutes

Cook Time: 20 minutes

Masala Dosa is a popular South Indian breakfast dish consisting of a thin, crispy rice and lentil crepe filled with a flavorful potato masala. It is typically served with coconut chutney and sambar, making it a delicious and satisfying meal.

Ingredients: 1 cup rice. 1/4 cup urad dal split black gram. 1/4 cup chana dal split chickpeas. 1/2 tsp fenugreek seeds. Salt to taste. Oil for cooking dosas. 1 cup potato masala prepared separately, see below. 1/2 cup coconut chutney prepared separately. 1/4 cup sambar prepared separately.

Instructions: First, wash the rice, urad dal, chana dal, and fenugreek seeds. Then, soak them in water for 4 to 6 hours or overnight. After letting the ingredients soak, drain them and use a little water to blend them into a smooth batter. The batter should be thick enough to pour. Mix the batter well after adding salt. Let it sit in a warm place for 8 to 10 hours, or until it doubles in size. Put a nonstick or cast-iron skillet on medium heat and add a little oil to it. Put a small amount of the dosa batter in the middle of the pan and spread it out in a circle to make a thin dosa. Put some oil around the edges of the dosa and cook it until the bottom is crispy and golden brown. Put some of the ready-made potato masala on one half of the dosa, then fold the other half over to cover the filling. When ready, serve hot with sambar and coconut chutney. To make more dosas, do the same thing again with the rest of the batter.

Prep Time: 30 minutes

Cook Time: 30 minutes

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Coconut Chutney (16 oz) – Sai Saravana Bhavan, Herndon, VA