Tasty Coconut Chutney Recipe
Spice Up Your Meals with Authentic South Indian Coconut Chutney
Coconut chutney holds a cherished place in South Indian culinary tradition. This delightful condiment is crafted by skillfully blending the creamy, fresh coconut meat with various flavourful ingredients such as fiery chillies, aromatic cumin, zesty ginger, and a pinch of salt. Its versatility knows no bounds, making it a culinary gem that effortlessly elevates the taste of numerous dishes.
Whether the wholesome breakfast favourites like idli, dosa, and vada or the evening indulgences of sandwiches and pakoras, coconut chutney is the perfect companion, adding a flavour that's hard to resist.
Ingredients Required for Coconut Chutney
For Grinding:
1/2 cup tightly packed freshly grated coconut
1 to 2 chopped green chillies (adjust according to your spice preference)
1/2-inch piece of chopped ginger (optional, can be substituted with 2 small cloves of garlic)
2 tablespoons roasted chana dal
Salt to taste
3 to 4 tablespoons water (adjust for desired consistency)
For Tempering:
1/2 tablespoon sesame oil (or any neutral-flavoured oil)
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (optional)
1/2 teaspoon cumin seeds (optional)
1 dry red chilli (broken and seeds removed)
9 to 10 curry leaves
A pinch of asafoetida (hing)
How to Make Coconut Chutney?
Here are the simple steps to make coconut chutney.
Grinding Ingredients:
→ Add freshly grated coconut, chopped green chillies, chopped ginger (if using), roasted chana dal, and salt to a chutney grinder or a small grinder jar.
→ Add 3 to 4 tablespoons of water to help with grinding. You can adjust the water quantity for your desired chutney consistency.
→ Grind the mixture until it becomes a smooth paste. If it appears too thick or the blades struggle to grind, add 1 to 2 tablespoons more water.
→ Taste the chutney and add more salt if needed. Transfer the chutney to a heatproof bowl.
Tempering Coconut Chutney:
→ Prepare to start this flavourful guide and discover the art of tempering—a technique that transforms a humble chutney into a culinary masterpiece!
→ In a small pan, heat sesame oil over low heat. You can use other neutral-flavoured oils if preferred.
→ Add mustard seeds to the heated oil and allow them to crackle.
→ Once the mustard seeds start crackling, add urad dal (if using) and cumin seeds (if using). Stir and fry on low heat until the urad dal turns golden and the cumin seeds crackle and brown.
→ Add the broken, dry red chilli, curry leaves, and a pinch of asafoetida. Be cautious, as the oil may spit.
→ Fry until the curry leaves become crisp and the red chilli changes colour.
→ Turn off the heat and immediately pour the entire tempering mixture, along with the oil, over the ground coconut chutney in the bowl.
→ Mix the tempering into the chutney thoroughly.
→ Your chutney is ready to be served with pongal, pakoda, vada, idli, and dosa.
→ This nariyal chutney recipe will serve 3 people. Enjoy this delicious side with your family.
Types of Coconut Chutney
You can add an ingredient and moderate the coconut recipe to get a flavourful variety of coconut chutney. Let's discuss some of the most popular chutney varieties.
Tomato Coconut Chutney
Ingredients Required:
• 2 tbsp oil
• 1 tomato, chopped
• 2 cloves garlic, crushed
• 3 dried red chillies
• 3/4 cup grated coconut
• 1/2 tsp salt
• 1/2 cup water
Cooking Method:
→ Chop the tomato and grind it with a mixer.
→ Heat 2 tbsp oil in a pan, and sauté 1 chopped tomato, 2 crushed garlic cloves, and 3 dried red chillies until the tomato softens.
→ Allow the mixture to cool, then transfer it to a mixer jar.
→ Add 3/4 cup grated coconut, 1/2 tsp salt, and 1/2 cup water.
→ Grind into a smooth paste. Add tempering for flavour and enjoy with idli or dosa.
Peanut Coconut Chutney
Ingredients Required:
• 2 tsp oil
• 1/4 cup peanuts
• 3 dried red chillies
• 1/2 cup grated coconut
• Small piece of tamarind
• 1/2 tsp salt
• 1/2 cup water
Cooking Method:
→ Heat 2 tsp oil and roast ¼ cup peanuts in a pan until they become crunchy.
→ Add 3 dried red chillies and roast until they puff up. Let it cool, and transfer it to a mixer jar.
→ Add 1/2 cup grated coconut, a small piece of tamarind, and 1/2 tsp salt.
→ Grind into a fine powder without water, add 1/2 cup water and blend to a smooth paste.
→ Add tempering for extra flavour, and enjoy with idli or dosa.
Coriander Coconut Chutney
Ingredients Required:
• 2 tsp oil
• 1/2 cup coriander
• 2 green chillies
• 1-inch piece of ginger
• 1 cup grated coconut
• 2 tbsp roasted gram dal
• 1 green chilli
• 1/2 lemon
• 1/2 tsp salt
• 1/2 cup water
Cooking Method:
→ Heat 2 tsp oil and sauté 1/2 cup coriander, 2 chillies, and 1-inch ginger until the coriander slightly shrinks.
→ Combine 1 cup grated coconut, 2 tbsp roasted gram dal, 1 chilli, 1/2 lemon, and 1/2 tsp salt in a mixer jar.
→ Grind into a smooth paste with 1/2 cup water.
→ Add the sautéed coriander, pulse, and grind to a coarse texture.
→ Add tempering for enhanced flavour and serve with idli or dosa.
Ginger Coconut Chutney
Ingredients Required:
• 1 cup grated coconut
• 2 tbsp roasted gram dal
• 2 green chillies
• 1-inch piece of ginger
• Small piece of tamarind
• ½ tsp salt
• ½ cup water
Cooking Method:
→ Add 1 cup grated coconut, 2 tbsp roasted gram dal, 2 chillies, 1-inch ginger, a small piece of tamarind, and 1/2 tsp salt in a mixer jar.
→ Grind into a smooth paste, adding 1/2 cup water.
→ Add tempering for extra flavour, and serve this ginger coconut chutney with idli or dosa.
Conclusion
Try our recipe on how to make coconut chutney and cook a delicious and healthy side dish for your breakfast. Whether you're having it with dosas or idlis, coconut chutney's simplicity and freshness make it a must-try. So, give it a shot and enjoy the flavours of South India at your table.
Frequently Asked Questions
1. What are the benefits of eating coconut chutney?
Eating coconut chutney has more health benefits. It is a good source of healthy fats, fibre, and vitamins. Also, it has antioxidant properties.
2. How long does coconut chutney last?
Coconut chutney can be stored in the refrigerator for two days.
3. Can I add curd to the coconut chutney?
Yes, you can add curd to the coconut chutney before tempering. It creates a smoother texture and balances flavours, offering a uniform, appealing taste with a subtle tanginess. However, the curd is not included in the authentic South Indian coconut chutney recipe.
