Coconut Chutney is a South Indian condiment made from fresh grated coconut or coconut powder and flavored with chilies, onions, curd and a tempering of fresh curry leaves.
It is the perfect and must have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam etc. If you are someone who makes South Indian food regularly, then this is a chutney that should always be in your refrigerator.
Coconut Chutney gives a soothing feeling and lends more flavor to South Indian dishes. As the name suggests, coconut is the main ingredient here and provides the nutty creamy flavor to the chutney.
Variations for the chutney
There are several ways to make coconut chutney. I have used yogurt & onion as the base for the chutney, which provides a hint of tanginess & sharpness. Instead of using yogurt, you can also use tamarind to get a hint of sourness to the chutney.
Other variants for coconut chutney include adding mint leaves, coriander leaves, tomato, garlic, spinach leaves etc. where each of these ingredients when blended with coconut can provide unique flavor and richness to its color.
Since we have used curd (yogurt) so it is not advisable to store coconut chutney for more than a week in refrigerator. If using tamarind, then you can store it for a longer time.
To make Coconut Chutney at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Coconut Chutney Recipe
- 1 Cup Shredded Coconut or Coconut Powder
- 1 Medium Sized Onion
- 3-4 Green Chillies
- ~2 inch Piece of Ginger
- 2 Tablespoon Cup Plain Curd (Yoghurt)
- 8-10 Curry leaves
- 3 Pieces of Whole Dry Red Chilies
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Split Urad Dal
- 1 Teaspoon Jeera (Cumin Seeds)
- 1 Teaspoon Salt or as per taste
- 1 Tablespoon Oil
Step By Step Instructions With Photos For Coconut Chutney Recipe
Put the coconut powder or small pieces of fresh coconut in a grinder & grind them to a fine powder or paste.
Cut small pieces of onion along with green chilies and ginger. Add these to the coconut powder/paste in the blender. Add salt and curd(yoghurt) to this mixture
Add 1 teaspoon Jeera (Cumin Seeds) and 1 teaspoon Salt (or according to taste) to the mixture.
Then add 1/2 Cup of Plain Curd (Yogurt). You can also replace Curd with 1 Teaspoon of concentrated Tamarind Pulp.
Grind the mixture to a paste, adding some water if required to adjust the consistency.
To prepare the tempering heat oil in a pan. Keep ready 1 teaspoon each of mustard seeds and split urad dal along with curry leaves and whole dried red chillies.
When the oil is hot add mustard seeds to it. When the mustard seeds start crackling, add urad dal and fry till it gets a golden color.
Add Curry leaves and pieces of whole dry red chilies. Fry for a few seconds and then turn off the heat.
Pour the seasoning over the prepared chutney paste and mix it well. You can refrigerate the chutney before serving.
Coconut Chutney is ready. Served it as a dip with Dosas, Idli, Vadas or any other snacks of your choice.
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