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Coconut chutney

Coconut chutney

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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
Cook Time 2 minutes
Total Time 7 minutes
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.