Coconut chutney and dosas are a match made in heaven! Coconut Chutney is a quintessential South Indian condiment that pairs amazingly with south Indian breakfast and snack items like Idli, Dosa and others. Here I share a classic coconut chutney recipe with a spice tempering. Learn how to make this south Indian side dish with my easy-to-follow video as well! This is an addictive condiment and I bet you will keep coming back for more.
What is Coconut Chutney?
Chutneys are a type of dips/condiments that originates in India and can be made from a variety of different ingredients like coconut, peanut, tomato, coriander, tamarind, onion etc. All of these delicious savory dips and sauces are used to enhance the experience of meals.
Coconut chutney originated from the south India and has different versions from different parts of south India. It is most often served with breakfast or with snacks.
How to make Coconut Chutney
The easiest way to make it is by finely grinding fresh white coconut meat with either green chillie peppers or dry red chilie peppers and adding salt to it.
Chillie peppers lend a bit of heat and flavour in the chutney. Garlic or ginger are also added for more depth of flavour. The final tempering of oil with crackled mustard seeds, dried red chilli peppers, some shallots, fresh (or dried) curry leaves and brings more flavor to otherwise plain coconut chutney. One can also add fried urad dal (black gram) and hing (asafoetida) for more depth in flavour.
Substitutions and tips
Coconut: You can sub with roasted peanuts and make a peanut chutney. You can also just use rehydrated dessiccated coconut but it wont be the same.
Tempering: As mentioned before, tempering can be as simple or as elaborate as you wish it to be. You can skip out whatever is not available to you.
Shallots: Shallots have a more subtle taste, so if you want to replace it with red onions then make sure to par-cook it on a skillet before blending it into the chutney to avoid a stron onion-y taste
How can I store coconut chutney?
Just store it in an air tight jar in the refrigerator for up to 5 days. It can also be frozen. Make sure to take it out of the freezer and place it in the fridge the night prior to usage.
I hope you give this easy south Indian chutney a go and let me know! You are going to love it, I am sure of it!
Other chutneys and from the blog:
- Beetroot Coconut Chutney
- Tamarind Chutney
- Vegan Raita
- Mint Corriander Chutney
- Spicy Red Kaara Chutney
- Tomato Onion chutney
Homemade Coconut Chutney
Ingredients
- Base:
- 1 cup grated Coconut
- 2 shallots
- 1 knob ginger
- 2-3 green chilli as per taste
- ½-1 tsp to taste
- ½ cup water
- Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 shallot chopped
- 1 dried red chilli
- 7-8 curry leaves
Instructions
- Blend all the ingredients for the base and set aside.
- Heat oil on medium heat and add the ingredients for tempering.
- Once everything smells fragrant and crunchy (around 2-3 minutes), add this tempering to the blended chutney base.
- Serve the chutney and serve with dosas or idlis.
Enjoy this South Indian treat and follow @beextravegant for more delicious recipes!!
Really amazing your content about coconut chutney .
Hello, I am just wondering about the grated coconut, is it dry coconut or fresh one?