One of the most popular chutneys in southern India. A must-have with Dosai and idli. There are many varieties served in restaurants. This is recipe is the basic one that I learnt from my mom.
Coconut Chutney Recipe: A Creamy Staple of South Indian Cuisine
Coconut chutney is more than just a condiment; it’s a vibrant, essential part of South Indian cuisine, celebrated for its creamy texture and flavorful punch. This coconut chutney recipe brings the taste of South India right into your kitchen, making it easy for millennials everywhere, especially those of us living abroad, to recreate a taste of home. Whether you’re pairing it with idli, dosa, or just about any other dish, this chutney is guaranteed to elevate your meal.
Ingredients: Simple, Fresh, and Flavorful
To whip up this delightful coconut chutney, you’ll need:
•100 gm freshly grated coconut
•2 tablespoons gram dal (roasted)
•1 medium-sized green chili
•1 teaspoon grated ginger
•6-7 curry leaves
•1 teaspoon mustard seeds
•2-3 red chilies
•Salt to taste
Instructions: How to Make Authentic Coconut Chutney
Step 1: Prepare the Chutney Base
Begin by combining the freshly grated coconut, roasted gram dal, green chili, and grated ginger in a mixer grinder. Add a little water to facilitate grinding and blend until you achieve a fine paste. The key here is to adjust the amount of water based on how thick or thin you prefer your chutney.
Step 2: Tempering – Unlocking the Aromatic Flavors
For an authentic touch that brings out the chutney’s full potential, tempering is crucial. Heat a small amount of oil in a pan. Once hot, add a pinch of asafoetida (hing), mustard seeds, red chilies, and curry leaves. Saute them until the mustard seeds start to pop and the chilies turn a shade darker, releasing their smoky, spicy aroma.
Step 3: Combine and Serve
Pour the tempered mixture over the ground coconut mixture. Stir well to combine all the ingredients thoroughly. Your coconut chutney is now ready to serve! This chutney is best enjoyed fresh, alongside your favorite South Indian dishes like idli and dosa.
Serving Suggestions: Beyond Breakfast
While traditionally served with breakfast staples such as idli and dosa, coconut chutney’s versatility makes it a wonderful addition to various meals. Try it with upma, vada, or as a spread for sandwiches to add a creamy, spicy twist to your lunch or dinner. Its fresh, tangy flavor also makes it a great dip for snacks during a gathering or a party.
Conclusion: A Must-Try Recipe for Every Indian Food Enthusiast
This coconut chutney recipe is more than just a side dish; it’s a celebration of the fresh, creamy flavors that characterize South Indian cooking. Easy to prepare and irresistibly delicious, this chutney will become a go-to in your culinary repertoire. Whether you’re a seasoned chef or new to Indian cuisine, this recipe’s simplicity and sensory appeal are sure to impress.
If you’re an Indian living outside of India, you may find yourself missing the taste of home. Cooking traditional dishes like coconut chutney can help bridge that gap and keep your cultural heritage alive. Plus, it gives you the opportunity to share your heritage with friends and family around the world.
To make this delicious chutney, you’ll need to gather your ingredients and blend them together. The process is relatively simple, but it can be incredibly rewarding. Not only will you be able to enjoy the taste of home, but you’ll also be able to share it with others and introduce them to a new flavor.
Remember, every meal is an opportunity to explore new flavors and create lasting memories. Take the time to enjoy the cooking process and savor the flavors that you create. Whether you’re cooking for yourself, your family, or your friends, the joy of sharing a delicious meal is hard to beat. Happy cooking!
coconut chutney | Dip recipe
One of the most popular chutneys in southern India. A must-have with Dosai and idli. There are many varieties served in restaurants. This is recipe is the basic one that I learnt from my mom.
Servings:
Calories: 263kcal
Ingredients
- 100 gm freshly grated coconut
- 2 tablespoon gram dal roasted
- 1 medium size green chilli
- 1 teaspoon grated ginger
- 6-7 curry leaves
- 1 teaspoon mustard seeds
- 2-3 red chilies
- Salt as per taste
Instructions
- Mix coconut ,gram dal, green chili and ginger and grind it in mixer grinder. Add little water to make a fine paste.
- For tempering, heat the oil in pan , add asafoetida , mustard seeds, red chilies and curry leaves.
- Pour the mixture on chutney and mix it well. Coconut chutney is ready.
Notes
Check below for step by step cooking instructions with photos.
Nutrition
Calories: 263kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 15g | Sodium: 94mg | Potassium: 338mg | Fiber: 8g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 129mg | Calcium: 36mg | Iron: 2mg
Step by Step instructions with photos.
| Mix coconut ,gram dal, green chili and ginger and grind it in mixer grinder. Add little water to make a fine paste. |
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| For tempering, heat the oil in pan , add asafoetida , mustard seeds, red chilies and curry leaves. |
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| Pour the mixture on chutney and mix it well |
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| Coconut chutney is ready. |
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