South Indian Recipes

Coconut Chutney

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If you are South Indian, it is very likely that you grew up on Coconut Chutney! It is the perfect accompaniment to most classic South Indian dishes, especially breakfast foods such as Idli, Rava Idli, all Dosas, Uttapam, Rice Roti, Masala Roti, Pongal, etc.

There are two versions to this chutney. One version is to make this with just coconut. Another option is to add a bit of cilantro. This adds to the flavor and also gives the chutney a green tint. Either way, it’s delicious!

Coconut Chutney
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Coconut Chutney

Recipe by Chaitra KCuisine: Indian, South Indian
Servings

16

tbsp
Prep Time

2

minutes
Cooking Time

5

minutes
Calories per Serving

40

kcal

A creamy coconut dip that is the perfect accompaniment to most South Indian breakfast dishes

Ingredients

Instructions

  • Place a small frying pan on the stove and heat at a medium flame (with no oil).
  • Once the frying pan is hot, add 1/2 cup of kadley/ daliya and roast for 1 min.
  • Add 1 clove of garlic and 2 green chilis. Roast for 1 more min. Take off flame and keep aside.
  • Add 1 cup of grated coconut to a small blender/food processor. (Note: If you are using frozen coconut, make sure you thaw it completely first.)
  • Add 1/2 tsp of salt and 1/4 tsp of sugar to the blender.
  • Then, add the roasted kadley/daliya, garlic, and green chili.
  • At this point, you can add a bit of cilantro as well. This will create a cilantro/coconut chutney with a green tint.
  • Add 1/4 cup of water and blend smooth.
  • Keep another 1/4 cup of water aside. Add bits of it to the blender as required. (Note: If you add too much water at once, your chutney may become too watery. The chutney should have a thick, yet flowing consistency. Once you reach this consistency, transfer the chutney to a mason jar or other storage container.)
  • Now, it is time to make the tempering/ tadka. Heat up 1 tbsp of oil in a small pot at a medium flame.
  • Once the oil is hot, add 1 tsp mustard seeds to the oil.
  • Once the mustard seeds start to crackle, add 1/2 tsp urad dal.
  • Sauté the dal for approximately 1 minute, until it turns slightly golden brown.
  • Then, add a few curry leaves. Sauté briefly and then take off flame.
  • Add the tempering/tadka to the chutney. It will sizzle, so watch out! Mix it well. Eat it right away or store the chutney in the fridge for about a week. Enjoy! 🙂

Notes

  • Add cilantro to this recipe to make Coconut Cilantro Chutney or omit for regular Coconut Chutney.
  • As mentioned in the instructions, you could use fresh or frozen coconut for this recipe. If you are using frozen coconut, make sure you thaw it completely first!
  • If you don’t have fried kadley/daliya, you could use peanuts instead.
  • For the tempering/tadka, you could add 1/2 tbsp chana dal (split desi chickpeas) and/or a few dried red chilis as well. You can also omit the tempering altogether. However, it does add a nice flavor to the chutney!
  • There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: This dish is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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