About coconut chutney
Coconut is a staple food in South India, often served as a side dish with dosa, medu vada, pongal, uttapam, and idli. Coconut chutney is incredibly easy to make. Grated coconut is blended and tempered with curry leaves to create this flavorful dish. Coconut is also used in various recipes like coconut barfi, coconut laddoo, smoothies, and coconut ice cream. From coconut water to coconut milk, every form of coconut is used in Indian cuisine to enhance variety and taste.
Coconut chutney can be made in several ways. Here, I’ve prepared a simple and quick recipe that you can follow to make an amazing chutney in no time. While chutney is typically made using a grinder, its flavor and aroma can be enhanced by preparing it on a stone slab (sil batta). Coconut is rich in nutrients like Vitamin C, iron, magnesium, and calcium. Even those who dislike raw coconut can enjoy it in the form of chutney or other dishes.
Let’s start making this delightful coconut chutney.
Ingredients
Coconut – 1
Roasted Chana Dal – 2 tablespoons
Roasted Urad Dal – 2 tablespoons
Cumin Seeds – 1 teaspoon
Ginger – 1 piece
Green Chilies – 5
Fresh Coriander Leaves – 1/2 cup
Yogurt – 1 cup
Salt – To taste
For Tempering
Oil – 2 tablespoons
Mustard Seeds – 1/2 teaspoon
Whole Dry Red Chilies – 4
Curry Leaves – As needed
How to make coconut chutney
To prepare Coconut Chutney, start by grating the coconut. Heat a non-stick pan on medium flame and roast chana dal, urad dal, and cumin seeds for 2-3 minutes. Once roasted, let them cool and grind into a fine powder.
Separately, blend coriander leaves, green chilies, ginger, and salt into a smooth paste. Combine the ground dal mixture with the herb paste and blend once again for consistency.
Next, grind the grated coconut with a little water to make a smooth paste. In a bowl, whisk the yogurt until smooth. Add the herb and dal paste to the yogurt and mix well. Then, incorporate the ground coconut paste into this mixture and stir thoroughly.
For tempering, heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and whole dry red chilies. Turn off the flame and pour the tempering over the chutney. Mix it well with a spatula.
Your flavorful Coconut Chutney is ready to serve with idli, dosa, or any South Indian delicacy.
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