This is a simple versatile chutney that I have started to make whenever I get a chance (read as the dishes which can be served with chutneys as an accompaniment instead of sabjis). Chutneys are essentially side dishes / accompaniments for breakfast items / snacks. They go really well with idlis, dosas, upmas, uthappas, etc, and there exist (literally) innumerable versions of chutneys. Literally...firstly because, nobody (at least I couldn't find anybody yet) has really tried to make an exhaustive list of chutneys..and secondly because even a standard chutney will have a number of variations in its preparation as almost every household (or rather every cook/chef) will have and add their own style and variations while preparing (and sometimes totally transforming) this simple side dish.
Roast-ground coconut chutneyDescription: Roast-ground chutney has a wholesome coconutty - lentilly - oniony taste. It is really quick to whip up and can dance pretty well with most dishes that you might want to pair up this chutney with. Traditionally, coconut chutneys are used as accompaniments for breakfast items like idlis / dosas / upma/