Feb 02, 2019
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Simple and easy Coconut Chutney – this popular Indian chutney pairs well with idli, dosa, vadas and so much more! Vegan.
I have always maintained that I am huge fan South Indian food fan. I am a north Indian and my mom never really made south Indian food at home.
It was the occasional dosas that she would make and that too from store bought batter. We mostly ate south Indian food at restaurants.
But me being a foodie and of course a fan of the cuisine had to learn how to make everything from scratch.
In my kitchen I make dosa, idli from scratch and I will share the recipes soon. What I also make all the time is this South Indian Coconut Chutney! It’s my favorite!
Personally I love the sambar and the chutneys way more than the dosa and idlis. For me it’s what makes the dish. Sadly most restaurants do not care about their chutneys at all.
Their chutneys are so diluted and tasteless. But when you make at home, it’s so much better. Coconut chutney is one of my favorite chutneys, the other being the onion tomato chutney.
This Coconut Chutney
✓ is vegan and can be made gluten-free by skipping the hing
✓ easy to make
✓ tastes so much better than the one you get at restaurants
✓ can be flavored/spiced to your preference
✓ perfect accompaniment to idli, dosa, vada and more!
My coconut chutney recipe is super simple. I have used just the basic ingredients. I highly recommend using freshly grated coconut. You can find fresh coconut at Indian stores easily.
But in case you can’t find it and want to make this chutney, frozen grated coconut will also do.
Variations of Coconut Chutney
This recipe is super simple but here are few things you can add to this coconut chutney
cilantro or mint– adds wonderful flavor and make the chutney green in color
dried red chilies– would add heat and give the chutney a beautiful red color
peanut – if you like peanuts, you can add some to this chutney
sesame seeds – again like peanuts, give the chutney a nutty flavor
onion, chana dal, cumin seeds are also commonly added to coconut chutney. You can even add tomato!
It’s all about personal preference. The recipe that I have shared is like a base recipe. You can change it as per your taste and preference.
Hope you guys like this easy recipe,
1- To a blender add coconut, green chilies, ginger, salt and water.
2- Grind to a smooth paste. Transfer chutney to a large bowl.
3- For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
4- Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
Pour tempering over the bowl of chutney, stir and serve this coconut chutney with idli, dosa, vada or anything else that you like!
- 1.5 cups grated coconut 190 grams, use fresh coconut
- 1-2 green chilies roughly chopped, adjust to taste
- 1 inch ginger roughly chopped
- 1/2 teaspoon salt or to taste
- 3/4 - 1 cup water 6 oz - 8 oz, as needed
- 1 tablespoon oil 15 ml, I used avocado oil
- 1/2 teaspoon mustard seeds
- hing generous pinch, also known as asafoetida
- 1/2 teaspoon urad dal
- 2 dried red chilies broken
- 10-12 curry leaves
- To a blender add coconut, green chilies, ginger, salt and water.
- Grind to a smooth paste. Transfer chutney to a large bowl.
- For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
- Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
- Pour tempering over the bowl of chutney, stir and and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.