Coconut chutney is a side dish for morning breakfast like idly, dosa, and also for evening snacks like pungulu, pakora. There are many variations for this chutney with different ingredients like tamarind, chana dal, yogurt. red chilis, shallots, etc. Today I’m sharing my all-time favorite version of coconut chutney.

coconut chutney

Using fresh coconut gives the best taste but you can always replace it with frozen coconut. It’s hard to find fresh coconut here in the USA. So whenever I find one I grate it and freeze in 1/4 cup portions. 

        frozen coconut    

The consistency of chutney depends on the water added while blending. If you’re looking for Gatti chutney / thick chutney use less water. 

Instructions:

1  In a blender add 1/2 cup coconut, 2 tbsp roasted Bengal gram/ dhaliya, 1 tsp grated ginger or 1/2 inch whole ginger, 1 green chili,  1  tbsp yogurt, 1/2  tsp salt, 1/4 cup water, or more, blend it until a smooth paste. Transfer it into a serving bowl.

coconut chutney

2   Pour oil in a pan over high heat. When the oil is hot enough, reduce heat to medium. 

3  Then add mustard seeds, when they start to splutter add dry red chili, curry leaves, thing, or asafoetida.

4  Pour the tempering over the chutney.

Kobari chutney

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Coconut Chutney

Coconut chutney is a side dish for morning breakfast like idly, dosa, and also for evening snacks like pungulu, pakora.
Print Recipe
coconut chutney
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

Ingredients

  • 1/2 cup Coconut
  • 2 tbsp Roasted Bengal gram/ dhaliya
  • 1 tsp grated ginger or 1/2 inch whole ginger
  • 1 green chili - add 2-3 for extra spiceness
  • 1 tbsp yogurt
  • 1/2 tsp salt
  • 1/4 cup water

Tempering

  • 1/2 tbsp oil
  • 1/4 tsp mustard seeds
  • 1.5 dry red chili
  • 3-4 Curry leaves
  • 1/8 tsp Hing

Instructions

  • In a blender add 1/2 cup coconut, 2 tbsp roasted bengal gram/ dhaliya, 1 tsp grated ginger or 1/2 inch whole ginger, 1 green chili, 1 tbsp yogurt, 1/2 tsp salt, 1/4 cup water blend it until a smooth paste. Transfer it into a serving bowl.
  • In a tadka, add 1/2 tbsp oil when the oil is hot add mustard seeds, dry red chili, curry leaves, hing or asafoetida. Turn off the heat.
  • Pour this hot tempering on coconut chutney and serve it.

Notes

You can store it in a refrigerator for 1 week and in a freezer for a month.
Servings: 2
Author: Fashion chef in kitchen

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