You can serve coconut chutney as a side dish with idli, dosa, vada, and pongal. It is straightforward and simple, making it versatile enough to go with any Indian snack. You can easily prepare it at home according to your personal preferences.
Equipment for Making Coconut Chutney at Home
Ingredients:
For grinding
- 1โ2 cup Fresh grated coconut ((tightly packed) or ยฝ cup desiccated coconut)
- 2 tbsp Roasted chana dal (optional)
- 2 Green chilies (or ยฝ teaspoon chopped green chilies or serrano or Anaheim pepper)
- 1โ2 inch Ginger (optional)
- 2 Cloves Garlic (optional)
- Salt (to taste)
- 4 tbsp Water (or add as requiredโfor grinding)
For tempering
- 1โ2 tbsp Mustard seeds
- 1โ2 tbsp Urad da (split and husked black gram)
- 1โ2 tbsp Cumin seeds (optional)
- 10 Curry leaves (or 1 sprig of curry leaves)
- 1 pinch Asafoetida (hing)
- 1 Dry red chili (broken and seeds removed)
- 1โ2 tbsp Sesame oil (or peanut or coconut or sunflower oil or any neutral oil)
Instructions:
Grinding Ingredients
- Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
- Then add the green chili and ginger.
- Next, add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons of water.
- Grind to a smooth consistency. If you are unable to grind or the chutney appears thick, you can add 1 to 2 tablespoons more water.
- Transfer the chutney to a heatproof bowl, such as a Pyrex or steel bowl.
Tempering
- Heat oil in a small pan. Add the mustard seeds.ย
- When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
- Then add the curry leaves, red chili, and asafoetida.ย
- Keep the curry leaves and red chilies from burning as you fry them for a few seconds until they become crisp and change color.
- Switch off the heat and immediately pour the tempering on the chutney in the bowl.
- Mix the tempering mixture very well.
- Serve coconut chutney with idli, dosa, vada, pongal, or pakoda of your choice.
Note:
- You can halve, double, or triple this recipe.
- Add 2 to 3 green chilies for a spicy taste in the coconut chutney.ย
- Instead of ginger, you can add garlic. Ginger can be skipped completely. You can even add some fresh coriander leaves (cilantro) or mint leaves.ย
- You can also add 2 to 3 dry Kashmiri red chilies or 1 to 2 dry red chilies to make a red coconut chutney. To balance the pungency and heat of the dry red chilies, incorporate a small amount of tamarind. Remove the seeds from the chilies before you grind them with the rest of the ingredients.
To Make White Coconut Chutney:
- For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe, add ยฝ tablespoon of roasted Chana Dal.
- Also add fewer green chilies, or you can skip them.
- Do use only the white part of the coconut and not the brown part.
- You can even add some nut milk or thin coconut milk instead of water while grinding.
ย
Coconut Chutney Recipe
Description
You can serve coconut chutney as a side dish with idli, dosa, vada, and pongal. It is straightforward and simple, making it versatile enough to go with any Indian snack. You can easily prepare it at home according to your personal preferences.
Ingredients
Cooking Mode Disabled
For grinding
For tempering
Instructions
Video
Grinding Ingredients
-
Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
-
Then add the green chili and ginger.
-
Next, add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons of water.
-
Grind to a smooth consistency. If you are unable to grind or the chutney appears thick, you can add 1 to 2 tablespoons more water.
-
Transfer the chutney to a heatproof bowl, such as a Pyrex or steel bowl.
Tempering
-
Heat oil in a small pan. Add the mustard seeds.ย
-
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
-
Then add the curry leaves, red chili, and asafoetida.ย
-
Keep the curry leaves and red chilies from burning as you fry them for a few seconds until they become crisp and change color.
-
Switch off the heat and immediately pour the tempering on the chutney in the bowl.
-
Mix the tempering mixture very well.
-
Serve coconut chutney with idli, dosa, vada, pongal, or pakoda of your choice.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 127kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Sodium 155mg7%
- Potassium 69mg2%
- Total Carbohydrate 13g5%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 3g6%
- Vitamin A 164 IU
- Vitamin C 66 mg
- Calcium 43 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can halve, double, or triple this recipe.
- Add 2 to 3 green chilies for a spicy taste in the coconut chutney.ย
- Instead of ginger, you can add garlic. Ginger can be skipped completely. You can even add some fresh coriander leaves (cilantro) or mint leaves.ย
- You can also add 2 to 3 dry Kashmiri red chilies or 1 to 2 dry red chilies to make a red coconut chutney. To balance the pungency and heat of the dry red chilies, incorporate a small amount of tamarind. Remove the seeds from the chilies before you grind them with the rest of the ingredients.
- To Make White Coconut Chutney:
- For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe, add ยฝ tablespoon of roasted Chana Dal.
- Also add fewer green chilies, or you can skip them.
- Do use only the white part of the coconut and not the brown part.
- You can even add some nut milk or thin coconut milk instead of water while grinding.
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