coconut tamarind chutney recipe

Coconut tamarind chutney recipe with step by step photos – a slightly 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 slightly sour taste of tamarind is one of the main flavor factors 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.

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coconut tamarind chutney recipe

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 Imli chutney recipe.

Make this delicious coconut tamarind chutney And serve with idli, dosa or uttapam.

How to make coconut tamarind chutney

1. Measure and keep all the ingredients ready for making tamarind coconut chutney.

coconut tamarind chutney recipe

2. In a chutney grinder jar, add 1 cup fresh grated coconut, 1 chopped green chili, ½ inch roughly chopped ginger and 2 teaspoons seedless tamarind.

coconut tamarind chutney recipe

3. Next add salt as required.

coconut tamarind chutney recipe

4. Lastly add ½ cup water or as required.

coconut tamarind chutney recipe

5. Grind all the chutney ingredients very well. make a smooth paste.

coconut tamarind chutney recipe

6. Pour the chutney in a heatproof bowl.

coconut tamarind chutney recipe

Preparing tempering for chutney

7. Measure and keep all the ingredients ready for preparing tempering for chutney.

coconut tamarind chutney recipe

8. Heat 1 tablespoon oil in a tadka pan or small frying pan. Lower the flame.

coconut tamarind chutney recipe

9. First add ½ or ¾ teaspoon mustard seeds (rai).

coconut tamarind chutney recipe

10. Allow them to crackle.

coconut tamarind chutney recipe

11. Then add ½ or ¾ teaspoon cumin seeds (jeera).

coconut tamarind chutney recipe

12. Let the cumin seeds also crackle.

coconut tamarind chutney recipe

13. Then add 1 to 2 red dry chili and 1 sprig curry leaves (kadi patta). Additional of red chillies are optional.

coconut tamarind chutney recipe

14. Fry till the red chilli changes color.

coconut tamarind chutney recipe

15. Pour the hot tempering on the chutney.

coconut tamarind chutney recipe

16. Stir and mix well.

coconut tamarind chutney recipe

17. Serve Coconut tamarind chutney with idli, dosa or vadai.

coconut tamarind chutney recipe
If you are looking for more Chutney recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

coconut tamarind chutney

4 from 1 vote
Coconut tamarind chutney recipe - slightly sour tasting chutney made with tamarind, coconut and spices.
coconut tamarind chutney recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
Course:side dish
Cuisine:kerala,south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

for grinding:

  • 1 cup fresh coconut
  • 1 green chili, chopped or 1 dry red chili, broken and deseeded
  • 2 teaspoon tamarind without seeds (imli)
  • ½ inch ginger, roughly chopped
  • salt as required
  • ½ cup water or as required

for tempering:

  • 1 tablespoon coconut oil or sesame oil or any oil
  • ½ or ¾ teaspoon mustard seeds/rai
  • ½ or ¾ teaspoon cumin seeds/jeera
  • 1 or 2 dry red chilies (optional)
  • 1 sprig curry leaves (kadi patta)

Instructions

  • In a chutney grinder jar, add cup of fresh coconut, 2 teaspoon seedless tamarind, 1 green chili or 1 dry red chili, chopped ginger and salt.
  • Add ½ cup water or as required. Grind all the chutney ingredients very well. Make a smooth paste.
  • Pour the chutney in a small bowl.

tempering for coconut chutney:

  • Heat 1 tablespoon 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.

Nutrition Info (approximate values)

Nutrition Facts
coconut tamarind chutney
Amount Per Serving
Calories 129 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 451mg20%
Potassium 260mg7%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 454IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 8mg40%
Vitamin B6 1mg50%
Vitamin C 81mg98%
Vitamin E 1mg7%
Vitamin K 6µg6%
Calcium 10mg1%
Vitamin B9 (Folate) 96µg24%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 57mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. Hi…i became a fan of u now…im from kerala and i request you to add more breakfast items from kerala…idiyappam,puttu,manipputt etc4 stars

    • Thanks Ayshabi for your kind words. Will try to add more such recipes.