Coconut Chutney

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

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.

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.

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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

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Equipment

• Lodge LMP3 Cast Iron Melting Pot, Pre-Seasoned, 15-Ounce

Ingredients

• 1/2 cup Coconut If frozen defrost for 30 seconds in microwave
• 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