Coconut Chutney is one of the most common side dish made in the South Indian households. Idli, Dosa, Upma, Vada, any savoury snacks or even the cooked rice is usually accompanied by the coconut chutney. This recipe is very simple and easy to make, and there is a lot of variations that can be done to this basic coconut chutney.
As I was not too happy with my clicks, I had planned not to post my coconut chutney recipe this time. But as some of my readers had requested for this recipe, i am posting it now. I might probably change the pics later when I take some fresh clicks. What do you think of these coconut chutney pics?
Do you like coconut? Do you like chutney or dips? My mother in law makes some super-duper chutney’s and I will be sharing them with you all over the time.
Today was my 1st day at class after a 2 weeks holiday, and all I can say is I am very happy to meet my friends. But also feeling like a small kid who is turning around the calender to check when is the next holiday coming up. 😉 haha. With Dussera & Diwali around the corner I have so much to do. But i don’t think I will be able to do much this year. 😦 In the coming 3 weeks, I have around 12 assessments to be done and submitted. Can you believe it? 😉
Thank you so much for stopping by guys. 🙂
- 1 cup Fresh Coconut, grated
- 2 Green Chili
- 1 tsp Ginger, grated
- 1/2 tsp Tamarind (optional)
- Salt to Taste
For the Tempering (Vogar):
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1 Red Chili
- 4-5 Curry Leaves
- Take coconut, green chili, ginger, tamarind and salt in the mixer grinder with little water and blend to a fine paste. Transfer to a serving bowl.
- For the tempering, heat the oil in a small pan, and add mustard seeds, red chili and curry leaves to it. When the mustards start to splutter, add the tempering to the coconut chutney.
- Serve coconut chutney with any Dosa, Idli, Vada, Upma or Pakodas of your choice.
- Always use freshly broken and grated coconut for best result.
- For whiter chutney, always scrap just the white part of the coconut. Do not use the brown part.
- Add water carefully while grinding. It’s always better to add any extra required water at the end, after the chutney is finely grounded to a smooth paste.
- If your chutney is runny, add little fried dal or more coconut and grind to a smooth paste.
- I would not suggest you using desiccated coconut for this recipe. But if you do, then use warm water while grinding. I think use frozen coconut packet instead.
- During winters, I use warm water to grind the coconut. Otherwise, I find a butter like substance forming.
- Use coconut chutney immediately. You can refrigerate the chutney and use as required.
- There is a lot of variations that can be done to this basic chutney. Some people make their coconut chutney using green chili, whereas few like to use red chilies. Some like their chutney little sour and use tamarind or yogurt, whereas some like to add lentils or coriander leaves for added flavor. So feel free to play around and get creative.