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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.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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