Coconut chutney is a popular accompaniment commonly enjoyed with breakfast dishes in South India. This vibrant and aromatic chutney is crafted with freshly grated coconut, blended with roasted bengal gram, green chilies, garlic, and a touch of tangy tamarind, resulting in a delightful medley of flavors.
Its creamy texture and refreshing taste make it an ideal companion for a variety of dishes, such as fluffy idlis, crispy dosa, golden poori, savory upma, soft chapatis, and even fragrant rice bhaat. Whether served as a dip or a spread, coconut chutney elevates these dishes, enhancing their taste with every bite.
This recipe for coconut chutney is simple and can be made in under 15 minutes. Fresh coconut is ideal for this dish. If you can’t find a fresh coconut, you can use frozen shredded coconut instead.
I hope you try this recipe and enjoy it. Don’t forget to leave a comment or tag me on Instagram @swaadista with your creations!
Ingredients
Method
- Prepare Chutney: Add coconut, roasted gram, green chilies, cumin seeds, garlic, tamarind, salt, and water to a blender jar. Blend to make a fine paste. Taste for salt and consistency, and adjust if necessary. Add coriander leaves and blend again. Transfer the chutney into a serving bowl.
- Prepare the Seasoning: Heat coconut oil in a small pan over medium heat. Once the oil is hot enough, add mustard seeds and allow them to pop. Then add urad dal and fry until light brown. Lastly, add the curry leaves and turn off the heat.
- Pour Seasoning over Chutney: Pour the seasoning over the chutney and mix well.
- Serve: Serve delicious coconut chutney alongside dosa or idlis, and enjoy!
Notes
- Modify the thickness of the coconut chutney by adjusting the water added, based on your preference. Start by adding a very small amount of water and blending, then add more if desired and blend again.
Check out a slightly different version of coconut chutney on YouTube:
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