Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast and snack dishes like Idli, Dosa, Uttapam and Medu Vada. Here is a classic coconut chutney recipe with spice tempering.
Its simplest form, it is made by finely grinding fresh white coconut meat with either green chilies or dry red chilies and salt added to it.
Chilies lend a bit of heat and spice in the chutney. Garlic or ginger can be added for more savory depth.
A tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and asafoetida (hing) brings more flavor to otherwise plain coconut chutney.
Coconut chutney recipe, learn how to make simple and humble basic south Indian one with lot of variations, tips and tricks to make the Best coconut chutney.
Coconut chutney is a popular south Indian condiment (side dish) made with fresh grated coconut, green chilli as main ingredient. Other ingredients small onion, garlic, ginger are added for flavor and for volume, a little bit of dal is added. Usually coconut chutney is seasoned with spluttered mustard, urad dal, curry leaves in oil. Some people also add red chilli and asafoetida in tempering. It is so versatile that you can make chutney with any of your favorite ingredient. Pair it with idli, dosa, vada, pongal or paniyaram.
Ingredients for Quick And Easy Coconut Chutney
Steps for Quick And Easy Coconut Chutney
Quick And Easy Coconut Chutney
Ingredients
Half cup Fresh Coconut
1 Clove Garlic
1 small piece Ginger
3 to 4 Curry Leaves
2 tablespoon Roasted Bengal Gram
2 Green Chillies
Few Coriander Leaves
Salt to taste
For tempering
1 tablespoon Oil
Half teaspoon Cumin Seeds
2 Whole Dry Red Chilli
Half teaspoon Mustard Seeds
3 to 4 Curry Leaves
Steps
Take half cup fresh coconut, 1 clove garlic, 1 small piece ginger, 3-4 curry leaves, 2 tbsp roasted bengal gram, 2 green chillies, few coriander leaves, salt to taste and grind them into a coarse paste add a little water while grinding.
Taste the chutney after grinding add more chillies or salt as per your choice if required.
Remove the chutney in a bowl.
For tempering, heat 1 tbsp oil add half tsp mustard seeds let it splutter, then add half tsp cumin seeds, 2 whole dry red chilli, 3-4 curry leaves stir fry it for a second till the curry leaves turns crisp then off the flame.
Then pour this hot tempering on the coconut chutney.
Most people love this one as it gets a unique flavour from the fresh coriander leaves used, some restaurants use chana dal and urad dal both instead of roasted gram to make the chutney.
This one goes well with not only idli, dosa, Vada, Pakodas and also can be used to spread in your kathi roll and sandwiches.
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Tips * Scrap the coconut without any brown skin for whiter results. Also adding more green chilli or fried gram dal can give dull color chutney. *Using milk for grinding gives more white result and a naturally sweet taste too. * If it becomes watery, you can add more coconut or pottukadalai to make it thick. Adjust spice and salt as needed. Add water carefully less and later you can dilute as needed. * Using fresh coconut, that is shell is pale in color than the dark brown color works best. *Do not touch the chutney with bare hands while grinding if you are packing it then make sure you temper the chutney, it keeps the chutney longer without getting spoilt.
