Coconut Chutney is a common accompaniment of breakfasts in south India, especially in Karnataka. It’s a tasty condiment that goes very well with Idli, Dosa, Poori, uppittu, chapatis, and rice bhaath.
Making the coconut chutney at home is simple and hardly takes about 10 minutes to be done and savored with your favorite dish. There are several variations to this chutney; however, this recipe is my favorite. Continue reading to know how to make the coconut chutney.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 2-3 servings
- 150g fresh coconut, grated
- 2 tablespoons roasted chana dal/ Bengal gram
- 3 green chilies or to taste
- 1 tablespoon tamarind extract
- ½ teaspoon cumin seeds
- ¼ teaspoon black peppercorns
- 1 clove of garlic
- 4 tablespoons cilantro, chopped
- Water as required
- salt to taste
- For seasoning:
- 1 tablespoon cooking oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 5-6 Curry leaves
- Into a blender, add grated coconut, roasted gram, green chilies, cumin seeds, black peppercorns, garlic, cilantro, tamarind extract, salt to taste, and about 50 ml water and blend the contents into a fine paste.
- Add more water to adjust the chutney consistency, if necessary, and blend again until done.
- Transfer the chutney into a serving bowl.
- For seasoning – Heat cooking oil in a small pan on low heat. Once the oil is hot enough, add mustard seeds, and allow them to pop. Then add urad and fry them until light brown. Lastly, add dried red chilies and curry leaves and turn the heat off.
- Pour this seasoning over the chutney.
- Give it a gentle mix just before serving and enjoy coconut chutney along with Idli, dosa, poori, uppittu, chapatis, or rice bhaath. Enjoy!
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3