Coconut Chutney Recipe

Coconut chutney is a classic South Indian condiment that is both tasty and easy to prepare. It’s made using fresh coconut, green chilies, roasted lentils, and a flavorful tadka (tempering) on top. Coconut chutney is quick to prepare, naturally vegetarian, and can be customized in texture and spice level to suit your taste. This is one of the best side dishes for idli, dosa, vada, upma, or lemon rice. It’s a simple coconut chutney without onion or garlic and can be customized for thickness, spice, or even made into a coconut chutney for dosa with roasted chana dal.

This chutney is also a healthy recipe because it uses natural ingredients and can be made without any preservatives. Serve it with South Indian dishes like Idli, Lemon Rice, Vada, or Semiya Upma recipe. If you’re looking for an easy, homemade dip, this chutney is a easy to make. Follow the steps below to make coconut chutney at home and enjoy it fresh with your favorite South Indian breakfast.

Ingredients for Coconut Chutney

• 1 fresh coconut (white kernel only)
• 1 tablespoon roasted Bengal gram
• 1 tablespoon roasted peanuts
• 2 green chilies
• A handful of fresh coriander leaves
• ½ teaspoon salt (or to taste)
• 2 tablespoons curd (optional)
• Water (as needed for grinding)
• 2 tablespoons mustard oil
• 2 teaspoons mustard seeds
• A pinch of asafoetida (hing)
• 1 tablespoon split black gram (urad dal)
• 3–4 dried red chilies
• 10–12 curry leaves

How to Make Coconut Chutney

Preparing the Coconut

1. To begin, take 1 fresh coconut, break it open, and carefully remove the white kernel from the hard outer shell. Cut the coconut kernel into small pieces to make blending easier.

Note: If you don’t have access to fresh coconut, you can use dry coconut (copra) as a substitute. Dry coconut works well and gives chutney a slightly different texture and flavor.

Blending the Chutney

2. Once the coconut is ready, transfer the pieces into a blender. Add:

• 1 tablespoon of roasted Bengal gram (chana dal)
• 1 tablespoon of roasted peanuts
• A small bunch of fresh coriander leaves
• 2 green chilies
• ½ teaspoon of salt

You can also add 2 tablespoons of curd if you prefer a creamier chutney, though this is optional ingredient. Pour in a little water to help with the blending process, then grind all the ingredients into a smooth coconut paste.

3. After grinding, check the chutney’s consistency. If it’s too thick, add a little more water and blend again until you get the perfect coconut chutney texture you prefer. The thickness of the chutney can be adjusted according to your preference.

4. Once it’s ready, pour the chutney into a serving bowl and keep it aside while you prepare the tempering.

Preparing the Tadka (Tempering)

5. To prepare the tadka, place a small pan over medium heat and add 2 tablespoons of mustard oil or any healthy oil of your choice. Once the oil is hot, add these ingredients:

• 2 teaspoons of mustard seeds
• a pinch of asafoetida
• 1 tablespoon of split black gram (urad dal)
• 3–4 dried red chilies
• 10–12 fresh curry leaves

Let everything sizzle for about 30 seconds, just until the spices release their aroma and flavor. Be careful not to burn the tempering. Pour the hot tadka over the prepared chutney and mix well.

Serve the Coconut Chutney

6. Your fresh and flavorful coconut chutney is now ready to serve. It pairs beautifully with South Indian dishes like idli, dosa, vada, or upma. You can serve it fresh at room temperature or refrigerate it for later use. Either way, it adds a delicious and refreshing touch to your meal.

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