coconut tamarind chutney recipe – a slight sour tasting chutney made with tamarind, fresh coconut and spices.
this coconut chutney is a simple and easy recipe and goes very well with idli and dosa. this is my mom’s recipe and even now she makes this chutney with idli and dosa. the slight sour taste of tamarind is one of the main flavor factor in this chutney, which is accompanied with the mild sweetness of fresh coconut. there is also the heat of green chilies felt in the chutney.
usually we add just one green chili and do not make a spicy chutney. but you can add up to two green chilies for a spicy chutney. if you do not have green chilies, then you can even add dry red chilies. the chutney made with green chilies tastes different than the chutney made with red chilies.
in this coconut chutney recipe, chana dal is not added. a tempering of mustard seeds, cumin, curry leaves and dry red chili is also done. you can also check this saunth chutney and tamarind dates chutney recipe.
coconut tamarind chutney recipe below:
- 1 cup fresh coconut
- 1 green chili, chopped or 1 dry red chili, broken and deseeded
- 1 tsp tamarind without seeds (imli)
- 1/2 inch ginger, chopped
- 4 to 5 tbsp water
- salt as required
- 1 sprig curry leaves/kadi patta
- 1/2 or 3/4 tsp mustard seeds/rai
- 1/2 or 3/4 tsp cumin seeds/jeera
- 1 tbsp coconut oil or sesame oil or any oil
- 1 or 2 red chilies (optional)
in a chutney grinder jar, take all the ingredients mentioned under the list "for grinding".
add 4 to 5 tbsp water and grind all the chutney ingredients very well. make a smooth paste.
if required you can add 1/2 to 1 tbsp more water while grinding.
pour the chutney in a small bowl.
heat 1 tbsp oil in a tadka pan or small frying pan. lower the flame.
first add mustard seeds and allow them to crackle.
then add cumin seeds. let the cumin seeds also crackle and then add 1 red dry chili and curry leaves.
fry till the red chilli changes color.
pour the hot tempering on the chutney.
mix well and serve coconut tamarind chutney with idli, dosa or vadai.
for a more sour taste, you can add overall 1.5 to 2 tsp tamarind.