Coconut Chutney (South Indian Style)
Coconut Chutney is a traditional South Indian condiment made with fresh coconut, green chilies, and a flavorful tadka (tempering). It’s a healthy, vegetarian dip that pairs with idli, dosa, vada, upma, and other Indian breakfast recipes.
Equipment
- 1 Blender or mixer grinder
- 1 Small pan for tempering
- 1 Spatula or spoon
- 1 Mixing bowl
- 1 Knife and chopping board
Ingredients
- 1 fresh coconut white kernel only, chopped
- 1 tablespoon roasted Bengal gram chana dal
- 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 or any healthy oil for Tempering
- 2 teaspoons mustard seeds
- 1 tsp asafoetida hing
- 1 tablespoon split black gram urad dal
- 3 dried red chilies
- 10 fresh curry leaves
Instructions
- Break open 1 fresh coconut and remove the white kernel.
- Chop the coconut kernel into small pieces for easy blending.
- In a blender, add chopped coconut, roasted Bengal gram, roasted peanuts, coriander leaves, green chilies, salt, curd (optional), and a little water. Blend to a smooth paste.
- Check the chutney texture. Add more water and blend again if needed to reach desired chutney consistency.
- Heat mustard oil in a small pan to prepare tadka (tempering).
- Add mustard seeds, asafoetida, urad dal, dried red chilies, and curry leaves. Let them sizzle for 30 seconds.
- Pour the hot tadka over the coconut chutney, mix well.
- Serve this traditional South Indian Coconut Chutney with idli, dosa, upma, or vada.
Notes
- You can use dry coconut (copra) if fresh coconut isn't available.
- Adjust green chilies in chutney based on your spice preference.
- Curd adds creaminess but is an optional ingredient.
- Always use cold or room temperature water for blending to maintain color and freshness of coconut chutney.