Coconut Chutney– Simple and easy South Indian style Coconut chutney is a side dish served with Idli, Dosa, Upma, Vada and Pongal.
Being a South Indian I have eaten this chutney all my life. This is one chutney which is made and consumed the most. Its pairs beautifully with many breakfast or tiffin/snack recipes. Its vegan too. Make it gluten free by skipping Asafotedia (hing).
In North India Coconut chutney is called as Nariyal chutney. There are many otehr names like kobbari chutney, idli chutney, dosa chutney and more.
What is Coconut Chutney?
Coconut Chutney is a dip made with fresh coconut meat, roasted chana dal, green chili, ginger and water. A tempering (tadka) of hot oil, mustard seeds, dals, cumin, curry leaves and hing are added to the freshly ground coconut chutney. The tempering just gives the chutney so much more flavor.
What can I serve the Coconut Chutney with?
Do you know coconut chutney is also a great sandwich spread.
Varieties of Coconut chutney
The recipe I am sharing today is the basic Coconut Chutney. But you can add few other things. Addition of any of these ingredients will change the taste of the basic chutney, in a good way.
dried red chilies – skip the green chili and add the dried red chily for some heat and beautiful pale red color.
coriander leaves or mint leaves – adds freshness and gives that green color.
tamarind/curd/lemon – to give sourness to the chutney
garlic– gives a pungent smell to the chutney.
You can also make the chutney with more roasted chana dal
What Kind of Coconut to use to make Coconut chutney?
The first choice is definitely the fresh coconut.
If fresh coconut is not available, you can use frozen coconut. Thaw it in the refrigerator or the counter top. Avoid microwaving the frozen coconut.
Desiccated coconut can also be used to make this chutney. Just use warm water while grinding the chutney.
To make white coconut chutney, just use the white part of the coconut and discard the brown flesh.
Few more chutney recipes –
- 1.5 cups grated coconut or 3/4 cup chopped
- 4 tbsp roasted chana dal
- 1/2 inch ginger piece, or 1 clove garlic
- 2 green chilies ( or red chilies), adjust to taste
- Salt to taste
- Water as needed , about 1 cup
- 2 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp chana dal
- 1/2 tsp urad dal, optional
- 1 sprig curry leaves
- 1 pinch asafotedia or hing
Grinding Coconut chutney-
- In a jar add the grated or chopped coconut, roasted chana dal, green chily, ginger and salt.
- Grind for few seconds.This step is important if you are using the chopped coconut pieces.
- Add half cup of water and grind to smooth consistency.
- If the chutney is too thick or not smooth add little more water and grind again.
- Transfer the chutney to a bowl.
Tempering (or tadka) for Coconut Chutney-
- Heat oil in a small pan.
- Add the mustard seeds and let them crackle.
- Now add the chana dal, urad dal and cumin seeds. Fry until golden, about 20 seconds.
- Add the curry leaves, red chili and fry for ten seconds.
- Add Asafotedia and turn off the heat.
- Add the tempering to the coconut chutney. Mix well and serve the chutney with your favorite breakfast or snack.