If the coconut is prepared for usage, either in grated form or in cut-piece form, coconut chutney can be made in 5 minutes. The most challenging step in creating this chutney is extracting the coconuts from their shells.
It is essentially a crucial recipe for a condiment that is used to enhance the flavor of preferred morning dishes.
It is prepared by finely grinding fresh white coconut meat along with salt, dry red chilies, or green chilies. Otherwise, bland coconut chutney is given more flavor by tempering it in oil with fried urad dal (black gram), crisp curry leaves, and asafoetida (hing).
Ingredients for coconut chutney
- 1 cup roughly chopped Fresh Coconut
- 1 tablespoon Chana Dal
- 1 teaspoon grated Ginger
- 2 Green Chillies, chopped
- 1/2 teaspoon Cumin Seeds
- 6-8 Cashew Nuts
- 1/4 teaspoon Mustard Seeds
- ½ teaspoon urad dal
- 1 pinch asafoetida (hing)
- 1 teaspoon Lemon Juice
- Salt to taste
- 15 to 20 curry leaves
- 2 teaspoons oil
- 2 dried red chili
Instruction for coconut chutney
- Firstly, heat a pan on medium flame.
- Add the Chana Dal. Roast for 2-3 minutes.
- take it out and let it cool.
- Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
- Also add the roasted chana dal
- green chilies, cumin seeds, cashew nuts, ginger, and salt, and grind it into a fine paste.
- Grind to a smooth consistency.
- If required, add more water to get the desired consistency of chutney and grind again.
- Transfer it to a bowl. Add lemon juice.
- Mix it and set aside
Tempering Coconut Chutney
- Heat oil in a small tempering pan. Add mustard seeds.
- Once the mustard seeds begin to crackle, add ½ teaspoon urad dal.
- Stir often and fry.
- Once the urad dal begins to turn to a golden color, then add dry red chilli (broken and seeds removed), curry leaves, and a pinch of asafoetida (hing).
- Sauté for 10 seconds.
- Switch off the flame and immediately pour the entire tempering together with the oil on the ground coconut chutney in the bowl
- Mix very well.
Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.
Tips and Variations:
- f you like a little sourness in your coconut chutney, you can add one or both Tamarind and curd (yogurt)
- Adjust the quantity of water according to make it thick or diluted.
- void keeping the chutney at room temperature for very long. If you have to keep it for a few hours, then keep it in the freezer section of your refrigerator and consume the coconut chutney within a day.
- Avoid the addition of green chilies while making coconut paste and avoid dry red chilies in tempering to make white coconut chutney
- If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney to get the right consistency.
- You can easily halve, double, or triple the recipe per your needs.
Chutney is a condiment used to enhance the flavors of different dishes. You can either dip your food into it, or drizzle or dollop it over your preferred dishes.
This coconut chutney recipe is particularly good when paired with South Indian breakfast foods and snacks.
It’s hard to imagine South Indian dishes like dosa, idli, vada, etc being served without it.
it can be served as an accompaniment to lunch or dinner along with paratha, curry, steamed rice, and dal tadka.
Q: Can I make coconut chutney without coconut?
A: While coconut is the main ingredient in traditional coconut chutney, you can make variations using alternative ingredients such as roasted peanuts, almonds, or cashews to achieve a similar texture and flavor profile.
Q: How long does coconut chutney last?
A: it can be stored in an airtight container in the refrigerator for up to 3-4 days. It is best consumed fresh for optimal flavor and texture.
Q: Can I freeze coconut chutney?
A: Yes, it can be frozen for longer storage. Transfer it to an airtight container or freezer-safe bag, removing any excess air to prevent freezer burn. Thaw it in the refrigerator overnight before using, and give it a good stir before serving.
Q: What are the variations of coconut chutney?
A: There are numerous variations of coconut chutney based on regional preferences and personal taste. Some popular variations include adding roasted peanuts or cashews for extra creaminess, incorporating roasted spices like cumin or mustard seeds for added flavor, or including tangy ingredients like tamarind or lemon juice for a hint of acidity.
Q: Is coconut chutney vegan?
A: Yes, traditional coconut chutney is vegan as it does not contain any animal products. However, some variations may include yogurt or other dairy products, so it’s essential to check the ingredients if you’re following a strict vegan diet.
Q: What are the health benefits of coconut chutney?
A: It is rich in healthy fats, fiber, and essential nutrients. Coconut contains medium-chain triglycerides (MCTs), which are beneficial for heart health and metabolism. Additionally, the spices and herbs used in coconut chutney, such as ginger and curry leaves, offer various health-promoting properties, including anti-inflammatory and antioxidant effects.
Q: Can I make coconut chutney ahead of time?
A: Yes, it can be prepared ahead of time and stored in the refrigerator until ready to serve. Just make sure to store it in an airtight container to maintain freshness.
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