Coconut Chutney Recipe

 



Coconut Chutney is a classic South Indian accompaniment, typically served with idly, dosa, vada, or upma. It’s creamy, flavorful, and easy to prepare. Here's a simple and authentic recipe:

Ingredients

For the Chutney:

  • 1 cup fresh grated coconut (or frozen, thawed coconut)
  • 2-3 tbsp roasted chana dal (daliya / fried gram)
  • 1 small green chili (adjust to taste)
  • 1/2-inch piece of ginger (optional)
  • 2 tbsp yogurt (optional, for creaminess)
  • Salt to taste
  • Water as needed

For the Tempering:

  • 1 tsp oil (coconut oil or any neutral oil)
  • 1/2 tsp mustard seeds
  • 1-2 dried red chilies
  • A few curry leaves
  • A pinch of asafoetida (hing, optional)

Instructions

1. Prepare the Chutney:

  1. In a blender, combine grated coconut, roasted chana dal, green chili, ginger (if using), and salt.
  2. Add a little water and blend to a smooth paste. Adjust water to get your desired consistency (thick or slightly thin).
  3. Taste and adjust salt or chili, if needed.

2. Prepare the Tempering:

  1. Heat oil in a small pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until aromatic.
  4. Pour the tempering over the prepared chutney and mix well.

Tips for Perfect Coconut Chutney

  • Fresh Coconut: Use freshly grated coconut for the best taste. If using frozen coconut, thaw it to room temperature before blending.
  • Variations:Add a small piece of tamarind for tanginess.Replace roasted chana dal with cashews for a richer texture.Use red chilies instead of green for a different flavor.
  • Storage: Store the chutney in the refrigerator and consume within a day or two for the best flavor.

Serve your Coconut Chutney chilled or at room temperature alongside your favorite South Indian dishes for an authentic experience. Enjoy! 🌴🥥

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