17 March, 2018
Coconut Chutney
Coconut Chutney is a South Indian condiment that is served with dosa idli and vada. Coconut Chutney is made with fresh coconut and goes very well with South Indian snacks.
Every South Indian home has its own way of preparing it but this is my favourite of all recipes.
With this classic white coconut chutney, you can make many variations by changing a few ingredients. You can make it dry or flowy depending on your preference.
Preparation Time: 5 min
Cooking Time: 2 min
Total Time: 7 min
Serves : 3 – 4
Recipe
Ingredients
- ¾ Cup Fresh Coconut grated
- 2 Tbsp Peanuts roasted
- 6 – 8 Cloves of Garlic ( if you don’t like the flavour of raw garlic you can omit it and add ¼ inch piece of ginger)
- 2 Green Chillies (adjust to your taste )
- ¼ Cup Water
- 1/8 cup coriander leaves (Optional)(add if you want to give a green colour to your chutney)
- Salt to taste
For Tempering or Tadka
- 1 Tsp Oil
- 10 – 12 Curry Leaves
- 1- 2 Red Chilli Broken
- ¼ Tsp Mustard Seeds
- 1 Tsp Split Black gram (Urad Dal)
- A pinch of Hing (Asafoetida)
Method
- Blend all ingredients without adding water. This will give a smooth chutney.
- Blend till smooth. Pour water and blend once again. Taste and adjust salt, green chillies and water as needed.
- If you want green colour and coriander flavour in the chutney add a handful of coriander leaves and blend well till smooth. (This step is optional )
- Transfer to a bowl.
For Tempering
- To prepare the tempering heat oil in a small skillet. Once the oil is hot add mustard seeds and urad dal and fry till urad dal starts changing colour.
- Keep stirring, add broken red chillies curry leaves and hing (asafoetida), fry for 4 – 5 seconds.
