coconut tamarind chutney recipe

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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.

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:

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coconut tamarind chutney recipe
coconut tamarind chutney
4 from 1 vote
Coconut tamarind chutney recipe - slightly sour tasting chutney made with tamarind, coconut and spices.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Cuisine Kerala, South Indian
Course: Side Dish

Servings 3 to 4

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

Calories: 129kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 8gSodium: 451mgPotassium: 260mgFiber: 4gSugar: 6gVitamin A: 454IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 8mgVitamin B6: 1mgVitamin C: 81mgVitamin E: 1mgVitamin K: 6µgCalcium: 10mgVitamin B9 (Folate): 96µgIron: 1mgMagnesium: 24mgPhosphorus: 57mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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2 Comments

  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