Coconut Chutney

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Planning of making South Indian Food at home? Try this Coconut Chutney as a side dish with that.

This lip-smacking Chutney is so easy to make and also so tasty and made with few ingredients like Fresh Coconuts, Roasted Chana, Green Chilies, Red Chilies, Curd, Garlic, etc.

Well, I am a huge fan of South Indian food. I pick one recipe from Southern India and make it once in a week; whether it is any kind of Vada or Idli or Dosa or Pesarattu.

But, this Chutney is a must to make along with them.

Coconut Chutney best tastes when made with fresh Coconut, and is flavored with roasted Dal, Curd, Green Chilies.

But, if you don’t have Fresh Coconut, you can use frozen or dry one too. All you have to do is to soak grated dry coconut in a cup of curd, an hour before making it.

Or, if you want to make it Vegan, you can soak it in hot water too.

Serving Suggestions

This Chutney is so tasty and best goes with Idli, Vada, Dosa, and even with Rice too.

This version of Coconut Chutney is a classic one, but there is one more variety in my blog .i.e Red Coconut Chutney.

Please do check that too. Red Coconut Chutney is the spicier version of this classic one.

Step by Step Recipe with Pictures

To Grind

Grate the coconut. In a grinder, add grated coconut, roasted Chana, green chilies, garlic cloves, salt, half a cup of curd and ground it to a fine paste. Add more water, if needed.

For Tempering

For Tempering, heat oil in a pan. Add cumin seeds, mustard seeds, Chana dal. Let it splutter and then add a pinch of asafoetida, curry leaves, red chilies. You can increase the number of chilies if you want it spicy. You can replace red chilies with the green one too. There is Always Little bit flexibility to adjust as per our taste and health.

Now, add the grounded paste. And let it simmer for a minute. Turn off the flame. Chutney is ready to serve. You can see, how easy it is to make and it is made in no time.

Coconut Chutney

The Chutney is so easy to make and vegan too. This is a creamy classic Chutney of Southern India. Do try the recipe, whenever you’re planning to make Dosa and Idli at home.
Course Side Dish
Cuisine South Indian Cuisine, South-Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 People
Author Pooja Mahto

Ingredients

  • 1 cup Grated Coconut
  • 1 tsp Roasted Chana
  • 3-4 Green chilies
  • 1/2 cup Curd
  • 6-7 Garlic Cloves
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 7-8 Curry leaves
  • a pinch Asafoetida
  • as per taste Salt
  • 2 Red Chillies
  • 1 tbsp Coconut Oil/ Vegetable Oil

Instructions

To Grind

  • Grate the coconut.
  • In a grinder, add grated coconut, roasted Chana, green chilies, garlic cloves, salt, half a cup of curd and ground it to a fine paste. Add more water, if needed.

For Tempering

  • Heat oil in a pan.
  • Add cumin seeds, mustard seeds, Chana dal. Let it splutter and then add a pinch of asafoetida, curry leaves, red chilies.
  • Now, add the grounded paste. And let it simmer for a minute. Turn off the flame.
  • Chutney is ready to serve.

Notes

You can increase the number of chilies if you want it spicy. You can replace red chilies with the green one too. There is Always Little bit flexibility to adjust as per our taste and health.
If you don’t like GARLIC, you can skip it.

3 Comments

  1. […] is served with Chutney and Sambar. Various types of Chutney goes best with Idlis such as Coconut Chutney, Red Coconut Chutney, Onion Chutney, Peanut Chutney, Green Coconut Chutney, and many more. These […]

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