Coconut Chutney

Coconut chutney is the most commonly prepared condiment in almost every household in South India. It is simply prepared with fresh coconut meat & chillies (green or red chillies) and served with any breakfast. Generally we temper the mustard seeds, black gram, curry leaves and/or chopped shallots in sesame oil or coconut oil and add into coconut chutney to enhance the texture & flavour.

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Coconut chutney

We used to tweak this recipe to make it suitable for various types of idli, dosa, upma, uthappam, pongal, kichadivadai, bajji, etc. We like to add ginger for its health benefits, roasted Bengal gram (pottu kadalai) for adding volume, tamarind or curd for the tangy flavor, cashew nuts for making it creamy, onion (or shallots) and/or garlic for the pungency.

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Coconut chutney in the South Indian breakfast platter
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Onion uthappam with coconut chutney
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Masal vadai with coconut chutney
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Bajji with coconut chutney

You may also check out my other chutney recipes that go well with idli or dosa. Now the restaurant style coconut chutney recipe is as below:

Coconut Chutney Recipe:

Time Taken : 3 min

Ingredients:

  • Coconut pieces – 9 Nos. (each 1 inch)
  • Green chillies – 2 Nos.
  • Roasted Bengal gram (pottu kadalai) – 1 tbsp
  • Salt – 1/2 tsp
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Coconut chutney ingredients

Coconut Chutney preparation:

  • Scrape off coconut meat’s brown skin using peeler (or you may use grated coconut).
  • In a mixer-grinder jar add green chillies, coconut, roasted grams and salt.
  • Grind them without adding water for 15 sec.
  • Add 25 ml water and grind for a minute to make a smooth paste.
  • Transfer to a bowl and serve with idli or dosa.

Tips & Tweaks:

  • We usually prepare the tempering with mustard seeds, black gram, Bengal gram (optional), chopped onion (optional), and curry leaves and add it to the coconut chutney. But when we add shallots (sambar vengayam) and/or garlic in to the chutney we don’t prefer to use the tempering.
  • We can also prepare coconut chutney with red chillies to make it spicy. It is not required to make sambar if we make spicy coconut chutney with red chillies, and it goes well with millet pongal, millet kichadi, or upma.
  • When we make godhumai dosai, kurunai dosai, ragi dosai, or any other millet dosai, it is required to make the chutney even more spicy. So we can use red chillies (or green chillies), onion (or shallots-5) and/or garlic (2 cloves) along with little tamarind to make the coconut chutney pungent.

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