Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes. This recipe can be halved or doubled or tripled.
Course: side dish
Cuisine: south indian
Diet: vegan, vegetarian
Difficulty Level: Easy
Author: Dassana Amit
½cuptightly packed fresh grated coconutor ½ cup desiccated coconut
2tablespoonsroasted chana dal- optional
1 or 2green chilies
½inchginger- optional, you can also add 1 to 2 small garlic cloves
saltas per taste
3 to 4tablespoonswateror add as required - for grinding
½teaspoonurad dal(split & husked black gram)
½teaspooncumin seeds- optional
1sprig of curry leavesor 9 to 10 curry leaves
1pinch of asafoetida(hing)
1dry red chili- broken and seeds removed
½tablespoonoil- sesame or peanut or coconut or sunflower oil
grinding coconut chutney
Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
Then add 1 green chili (chopped) and ½ inch ginger (chopped).
Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.
tempering for coconut chutney
Heat oil in a small pan. Add the mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
Switch off the flame and immediately pour the tempering on the chutney in the bowl.
Mix the tempering mixture very well.
Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.
Scaling: This coconut chutney recipe can be halved or doubled or tripled.
Spiciness: Add 2 to 3 green chillies for a spicy taste in the coconut chutney.
Herbs: Instead of ginger, you can add garlic. Ginger can be skipped completely. You can even add some fresh coriander leaves (cilantro) or mint leaves.
Dry Red Chillies: You can even add 2 to 3 dry Kashmiri red chillies or 1 to 2 dry red chillies and make a red coconut chutney. A bit of tamarind can be added if using dry red chillies to balance the pungency and heat of the chillies. Remove the seeds from the chillies before you grind them with the rest of the ingredients.
To Make White Coconut Chutney:
For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe add ½ tablespoon of roasted chana dal.
Also add less green chillies or you can skip them.
Do use only the white part of the coconut and not the brown part.
You can even add some milk or thin coconut milk instead of water while grinding.