Coconut chutney

Coconut chutney is a delightful and essential condiment in South Indian cuisine. With the tropical flavours of coconut, a touch of spiciness, and a tempering of aromatic spices, it elevates to a whole new level. This recipe is not only delicious but also incredibly easy to prepare and pairs perfectly with a variety of dishes such as dosa, idli, vada, upma etc.

The culinary legacy of coconut chutney, an art passed down through the ages, was the daily delight of countless family meals. As the aroma of roasted coconut wafted through the air, it whispered stories of love, tradition, and the harmonious blend of flavours. It is a dish that carries with it the love and care of home-cooked meals, and in my case, a flood of childhood memories, as my mom used to prepare it abundantly when I was small. My mom’s coconut chutney extends beyond a singular recipe, as she prepares a variety of versions, each with its own distinctive flavour profile. Discover the essence of coconut chutney, where every spoonful carries a tale waiting to be shared. Try this out and add a burst of flavour to your favourite dishes.

More chutney recipes.

Coconut chutney

Print Recipe

Coconut chutney is a South Indian delight made with grated coconut, green chillies, and other ingredients and blended into a smooth, creamy consistency and tempered with fresh curry leaves. It can be served with various South Indian dishes, such as dosa, idli, pongal and vada.

Course Chutney recipes

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Servings 2 people

Author sumisculinarynotes

Ingredients

• 1 cup freshly grated coconut (see notes for other options)
• 2-3 green no.s green chillies (adjust according to the spice required)
• 2 tbsp roasted gram
• ½ inch fresh ginger
• 1 no. small onion
• 2-3 nos. cashew nuts
• Salt to taste
• Water as per the need

For tempering

• 1 tbsp coconut oil (preferably coconut oil, other oils can also be used)
• ½ tsp mustard
• 1 tsp urad dal (whole or split)
• 1 no. dried red chilly
• few curry leaves

Instructions

• Gather all the ingredients needed. Freshly grated coconut gives you an authentic taste. However, desiccated coconut can also be used.
• In a blender or food processor, add the grated coconut, green chillies, roasted chana dal, ginger, small onion, cashews, salt and a few tablespoons of water.
• Blend until the mixture becomes coarse. Scrap down the sides of the blender jar to ensure even blending.
• Blend again and if it's too thick, you can add a little water to achieve your desired consistency.

Tempering

• Heat coconut oil in a small pan over medium heat.
• Add the urad dal and let it turn golden brown.
• Add mustard and dried red chillies and saute for 2 seconds.
• Stir in the curry leaves and immediately remove the pan from heat.
• Pour the tempering over the coconut chutney mixture and stir to combine. The tempering adds a lots of flavour to the chutney.
• Serve the coconut chutney as a side with dosa, idli, vada,upma etc.

Notes

Tips: If you are using desiccated coconut, add a few tablespoons of water, microwave it for 30 seconds and then follow the same steps.

If you are using frozen grated coconut, remember to microwave it for 50 seconds or keep it outside for about an hour and then follow the same steps.

You can adjust the spiciness and consistency to suit your taste.

 

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