Coconut chutney is a delicious and easy-to-make condiment that goes well with various south Indian dishes like idli, dosa, uttapam, vada and pongal. It is made by grinding fresh or frozen coconut with green chilies, ginger, salt and tamarind pulp. It is then tempered with oil, mustard seeds, curry leaves and asafoetida for added flavor and aroma.
Coconut chutney can be made in different ways by adding other ingredients like roasted gram, coriander leaves, mint leaves, garlic, red chilies etc. You can also adjust the consistency of the chutney by adding more or less water as per your preference.
Here is a simple recipe for making coconut chutney with basic ingredients.
Ingredients
- 1 cup grated fresh or frozen coconut
- 2-3 green chilies (adjust as per your spice level)
- 1/2 inch ginger
- Salt to taste
- A small piece of tamarind or 1 teaspoon tamarind pulp
- 1/4 cup water (or as required)
For tempering
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- A few curry leaves
- A pinch of asafoetida (hing)
Method
- In a blender or a mixer grinder, add the coconut, green chilies, ginger, salt and tamarind. Blend them together with some water to make a smooth paste. Transfer the paste to a bowl and adjust the consistency by adding more water if needed.
- Heat oil in a small pan over medium-high heat. Once the oil is hot, add the mustard seeds and let them crackle. Then add the curry leaves and asafoetida and fry for a few seconds.
- Pour the tempering over the coconut chutney and mix well.
- Your coconut chutney is ready to serve. Enjoy it with your favorite south Indian dishes.
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