Coconut Chutney– Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast and snack dishes like idli, dosa, medu vada and uttapam.
Coconut chutney originated from South Indian cuisine. It is most often served with breakfast or snack dishes. In its simplest form, it is made by finely grinding fresh white coconut meat with either green chillies or dry red chillies and salt added to it.
Chillies lend a bit of heat and spice to the chutney. However, Garlic or ginger can be added for more savoury depth. A tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and asafoetida (hing) brings more flavour to otherwise plain coconut chutney.
This recipe is super simple but here are a few things you can add to this coconut chutney
cilantro or mint– adds wonderful flavour and makes the chutney green in colour
dried red chillies– would add heat and give the chutney a beautiful red colour
peanut – if you like peanuts, you can add some to this chutney
sesame seeds – again like peanuts, give the chutney a nutty flavour
onion, chana dal, and cumin seeds are also commonly added to this chutney. You can even add tomato!
It’s all about personal preference. The recipe that I have shared is like a base recipe. You can change it as per your taste and preference.
This Coconut Chutney
- is vegan and this can be made gluten-free by skipping the thing
- easy to make
- tastes so much better than the one you get at restaurants
- can be flavoured/spiced to your preference
- the perfect accompaniment to idli, dosa, vada and more!
In fact, I had shared two recipes of coconut chutneys recipes. Both are tried and tested and super delicious. Moreover, With few variations, you can change the taste of the basic recipe and make it extraordinary.
Finally, I would like to suggest you few more chutney recipes from my blog:
Moreover, I would suggest to must visit my post
COCONUT CHUTNEY ( SOUTH INDIAN STYLE)
Course: SidesCuisine: southIndian, IndianDifficulty: Easy4
servings15
minutes36
kcalIngredients
- First recipe:
1.5 cups grated coconut 190 grams, use fresh coconut
1-2 green chillies roughly chopped, adjust to taste
1-inch ginger roughly chopped
1/2 teaspoon salt or to taste
3/4 – 1 cup water, as needed
- Tempering
1 tablespoon oil 15 ml,
1/2 teaspoon oil
1/2 teaspoon mustard seed
A pinch of asafoetida
1/2 teaspoon urad dal
2 dried red chillies broken
10-12 curry leaves
- Second Recipe
Coconut freshly grated- ½ cup
Roasted channa dal-1/4 cup
Green chilli-1
Onion -1
Salt ¾ tsp
Ginger 1/4”
Sour curd -1 cup approx.
- For tadka:-
Oil 1tbsp
1tsp mustard seeds
1-2 dry chillies
Directions
- First Recipe
- To a blender add coconut, green chillies, ginger, salt and water.
- Grind to a smooth paste. Transfer chutney to a large bowl.
- For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
- Add urad dal and red chillies. Stir for 30 seconds or so until the dal starts changing colour. Add curry leaves, stir and remove the pan from heat.
- Pour the tempering over the bowl of chutney, stir and serve.
- Second Recipe
- Grind all ingredients of the chutney adding enough curd to get the right consistency
- keep aside in a bowl.
- Heat 1tbsp oil. add mustard seeds.
- when it splutters add broken red chillies
- Pour the tadka into the chutney.
- serve with south Indian dishes