coconut tamarind chutney recipe | coconut chutney for idli, dosa, vada

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coconut tamarind chutney recipe
coconut tamarind chutney recipe - slightly sour tasting chutney made with tamarind, coconut and spices.
4 from 1 vote
total time:
15minutes

coconut tamarind chutney recipe with step by step photos – a slight sour tasting chutney made with tamarind, fresh coconut and spices.

coconut tamarind chutney recipe

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.

make this delicious coconut tamarind chutney and serve with idli, dosa or uttapam.

if you are looking for more chutney recipes then do check spicy coconut chutney, hotel style coconut chutney, red coconut chutney and coconut chutney recipe.

coconut tamarind chutney recipe card below:

coconut tamarind chutney

4 from 1 vote
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
coconut tamarind chutney recipe - slightly sour tasting chutney made with tamarind, coconut and spices.
coconut tamarind chutney recipe
Course:side dish
Cuisine:kerala, south indian
Servings:3 to 4
Author:dassana

INGREDIENTS FOR coconut tamarind chutney (1 CUP = 250 ML)

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)

HOW TO MAKE coconut tamarind chutney

  • 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.
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how to make coconut tamarind chutney recipe:

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 (hari mirch), ½ inch roughly chopped ginger (adrak) and 2 teaspoon seedless tamarind (imli).

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 heat proof 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 is 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

dassana
Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 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 etc

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

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