Coconut Chutney recipe is a basic South Indian condiment constructed from freshly grated coconut blended with roasted chana dal, inexperienced chillies and ginger, tempered with entire spices, urad dal, curry leaves, dried purple chilies and asafoetida, making a creamy, flavorful accompaniment to conventional dishes like Idli, Dosa, Uttapam, Medu Vada and different South Indian delicacies. Discover ways to make this important Indian aspect dish with my easy-to-follow step-by-step pictures and a video!
About Coconut Chutney
Chutneys are a category of condiments that originated in India and may be constructed from a mess of various components.
Simply on this website, I’ve recipes for tomato, coriander, peanut, tamarind and onion chutneys, and that isn’t even my full record!
All of those scrumptious savory sauces and relishes are used to boost the flavors of assorted meals.
Coconut Chutney originated from the South Indian delicacies. It’s most frequently served with breakfast or snack dishes.
In its easiest kind, it’s made by finely grinding recent white coconut meat with both inexperienced chilies or dry purple chilies and salt added to it.
Chilies lend a bit of warmth and spice within the chutney. Garlic or ginger may be added for extra savory depth.
A tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and asafoetida (hing) brings extra taste to in any other case plain coconut chutney.
About My Recipe
I’ve been making this easy-peasy fundamental coconut chutney recipe for many years now, and it’s nonetheless a favourite in our home.
As somebody who cooks fairly often, the truth that this coconut chutney makes common appearances on our desk ought to point out simply how scrumptious it’s!
Made within the Tamil Nadu type, this specific recipe requires roasted chana dal to be added. Also called chana daria, these husked and cut up black chickpeas have a beautiful wealthy and nutty style.
Whereas roasted chana dal are available for buy in India, I do know that they don’t seem to be out there all over the place.
You’ll be able to both decide to fry these lentils by yourself at residence, or just skip it. Don’t fear, the coconut chutney will nonetheless be scrumptious with out it.
If recent coconut will not be out there to you, merely swap in frozen coconut or unsweetened dessicated coconut flakes as a substitute. This straightforward recipe will work with no matter you have got available.
You may as well modify the fundamental recipe by including completely different components. For instance, in case you add some roasted sesame seeds, dry purple chilles and a contact of tamarind, it makes a beautiful sauce for serving with steamed rice!
One in every of my favourite issues about coconut chutney is how versatile it’s! Other than serving with breakfast meals like idli, dosa and vada, you may also serve it with tons of South Indian snacks.
We wish to high it on Upma, Semiya Upma, Pongal and moreover serve it as a aspect dip with snacks like Mysore Bonda, Onion Pakoda and so many different dishes.
I’ve a sense that when you attempt it, coconut chutney will turn out to be one in every of your favourite condiments, too. When paired with Idli Sambar, it’s much more attractive.
My mom-in-law who’s Punjabi completely LOVES South Indian meals, and this coconut chutney is one in every of her favorites. For those who, like her, love something with coconut, you then’re certain to like this conventional coconut sauce.
Step-by-Step Information
The way to make Coconut Chutney
Grind Elements
1. Add ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
2. Add 1 to 2 chopped inexperienced chillies (relying in your warmth choice), ½ inch chopped ginger (non-compulsory, can substitute with 2 small cloves of garlic) and a couple of tablespoons roasted chana dal.
Word: 1 inexperienced chili will yield about ½ to 1 teaspoon of chopped chillies. I’ve used about ½ teaspoon of chopped inexperienced chillies. For a spicy coconut chutney, relying on the pungency of the chilies, contemplate so as to add 2 to three inexperienced chilies.
Tip: You’ll be able to swap the Indian number of inexperienced chillies with ½ teaspoon of Serrano or Anaheim peppers. If utilizing Thai inexperienced chillies, add about ¼ teaspoon chopped as they’re very spicy.
3. Add salt to style. I counsel beginning with much less salt at first. Then, after grinding, test the style and add some extra salt if required.
Keep in mind, you possibly can at all times add MORE salt, however you possibly can’t take it away as soon as it has been added.
4. Add 3 to 4 tablespoons water. You can also make this coconut chutney thicker by including much less water. You’ll be able to skip roasted chana dal in case you do not need it.
Word: Roasted chana dal is completely different from uncooked chana dal. Roasted chana dal is crunchy and instantly edible, in contrast to uncooked chana dal.
5. Grind to a high quality and clean consistency. If the blade is unable to grind or the chutney seems thick, then you possibly can add 1 to 2 tablespoons extra water or as wanted.
6. Take away the chutney with a spoon or spatula in a warmth proof bowl (e.g. metal, pyrex or glass). Verify the style and add extra salt if wanted.
Mood & Make Coconut Chutney
7. In a small pan or a tadka pan, warmth ½ tablespoon sesame oil (gingelly oil – constructed from uncooked sesame seeds) over low warmth.
Word: You may as well use sunflower oil, peanut oil, coconut oil or any impartial flavored oil.
8. Add ½ teaspoon mustard seeds and allow them to start to crackle.
9. As soon as the mustard seeds start to crackle, add ½ teaspoon urad dal (cut up and husked black gram).
Word: For those who don’t have urad dal then be at liberty to skip within the recipe.
10. Subsequent add ½ teaspoon cumin seeds. You’ll be able to skip cumin seeds in case you desire.
10. Stir typically and fry protecting the flame to a low.
11. The urad dal ought to begin turning into golden. The cumin seeds will even crackle and get browned.
12. As soon as the urad dal begins to show to a golden colour, then add 1 dry purple chilli (damaged and seeds eliminated), 9 to 10 curry leaves and a pinch of asafoetida (hing).Â
If the pan turns into highly regarded, then swap off the flame after including the purple chili, curry leaves and asafoetida.
Watch out as after including the curry leaves the oil splutters.
Word: If you’re gluten free, please you should definitely test that your asafoetida is gluten free as many commercially out there varieties are processed with wheat merchandise.
13. Stir and fry for a few seconds until the curry leaves turn out to be crisp and the purple chilli adjustments colour.
14. Change off the flame and instantly pour your complete tempering along with the oil on the bottom coconut chutney within the bowl.
15. Combine very effectively.
16. Serve Coconut Chutney with idli, dosa, vada, pongal or pakoda of your selection.
Variations
Myriad variations of coconut chutney may be made by including additional components like recent mint leaves, coriander leaves, garlic, curd (yogurt), tamarind, tomatoes, onions, almonds, carrots, beetroot, unripe mangoes, peanuts, capsicum, and greens like spinach.
The ingredient(s) you add will change the flavour of the ensuing coconut chutney – e.g. including tamarind or tomatoes will impart a bitter style within the chutney, whereas including recent herbs like mint or coriander will add a little bit of recent, herb-y taste to the ultimate product.
I like to recommend that you just experiment with completely different ideations of this pleasant condiment as a result of there are simply so many to select from! It’s exhausting for me to select my favourite.
Listed here are a few of my most favourite coconut chutney recipes
Skilled Ideas
- For a tangier chutney: For those who like a bit of sourness in your coconut chutney, you possibly can add one or each of the next components:
- Tamarind: Take about ½ to 1 teaspoon of tamarind and grind it with the remainder of the components.
- Curd (yogurt): When the chutney combination is floor, then take it in a bowl. Combine it with 2 to three tablespoons recent curd or yogurt. This must be completed earlier than you mood the coconut chutney.
- Serve instantly: Coconut chutney must be consumed recent. Keep away from protecting the chutney at room temperature for very lengthy. If you need to hold it for a number of hours, then hold it within the freezer part of your fridge and devour the coconut chutney inside a day.
- Growing shelf life: Including tamarind to the chutney will increase its shelf life a bit of extra. You’ll be able to freeze the chutney for as much as 1 day if tamarind is added.
- Utilizing desiccated coconut: If you’re utilizing desiccated coconut or coconut powder, use heat water whereas grinding the chutney to get the suitable consistency.
- Scaling: You’ll be able to simply halve, double or triple the recipe per your wants.
FAQs
Chutney is mainly a condiment used to boost the flavors of various dishes. You’ll be able to both dip your meals into it, or drizzle or dollop it over your most well-liked dishes. This coconut chutney recipe is especially good when paired with South Indian breakfast meals and snacks.
Completely! In case your coconut is already grated, there is no such thing as a must defrost it first. Additionally, please observe that I like to recommend you utilize coconut that you’ve got frozen for your self, moderately than choosing retailer purchased packs.
A number of readers have instructed me that the store-bought frozen coconut has separated for them once they go to grind it, leading to a a lot completely different style. To keep away from this I like to recommend including heat to barely scorching water whereas grinding the coconut.
You may as well decide to make use of unsweetened desiccated coconut as a substitute, which I’ve by no means had bother with. Merely grind with heat water to get the suitable consistency in your coconut chutney recipe.
Sure! You may as well decide to omit the roasted channa dal in case you do not need entry.
Serve Coconut Chutney With:
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Coconut Chutney Recipe
Coconut Chutney is a basic South Indian condiment historically served with the breakfast of Idli, Dosa, Vada and Pongal. This Coconut Chutney recipe is constructed from freshly grated coconut blended with roasted chana dal, inexperienced chilies and ginger, tempered with entire spices, urad dal, curry leaves, dried purple chilies and asafoetida, making a creamy, flavorful accompaniment to idli, dosa, vada and different South Indian delicacies. It is usually a straightforward, easy recipe versatile sufficient to go along with any Indian snack.
Prep Time 12 minutes
Prepare dinner Time 3 minutes
Complete Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
Grinding Elements
Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
Then add the inexperienced chili and ginger.
Subsequent add the roasted chana dal. Additionally add salt as per style. Add 3 to 4 tablespoons water.
Grind to a clean consistency. If unable to grind or the chutney seems thick, then you possibly can add 1 to 2 tablespoons extra water.
Take away the chutney in a heatproof bowl like a metal bowl or a pyrex bowl.
Tempering
Warmth oil in a small pan. Add the mustard seeds.Â
When the mustard seeds start to splutter, add the cumin seeds and urad dal. Fry until the urad dal begins to turn out to be golden and fragrant.
Then add the curry leaves, purple chili and asafoetida.Â
Fry for a few seconds until the curry leaves turn out to be crisp and the purple chillies change colour ensuring that the curry leaves and chilies don’t get burnt.
Change off the warmth and instantly pour the tempering on the chutney within the bowl.
Combine the tempering combination very effectively.
Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your selection.
- Scaling: This coconut chutney recipe may be halved or doubled or tripled.Â
- Spiciness: Add 2 to three inexperienced chillies for a spicy style within the coconut chutney.Â
- Herbs: As a substitute of ginger, you possibly can add garlic. Ginger may be skipped fully. You’ll be able to even add some recent coriander leaves (cilantro) or mint leaves.Â
- Dry Crimson Chillies: You’ll be able to even add 2 to three dry Kashmiri purple chillies or 1 to 2 dry purple chillies and make a purple coconut chutney. A little bit of tamarind may be added if utilizing dry purple chillies to steadiness the pungency and warmth of the chillies. Take away the seeds from the chillies earlier than you grind them with the remainder of the components.
- To Make White Coconut Chutney:
- For a white coconut chutney, add much less of the roasted chana dal or skip it totally. So for this recipe add ½ tablespoon of roasted chana dal.
- Additionally add much less inexperienced chillies or you possibly can skip them.
- Do use solely the white a part of the coconut and never the brown half.
- You’ll be able to even add some nut milk or skinny coconut milk as a substitute of water whereas grinding.
Diet Info
Coconut Chutney Recipe
Quantity Per Serving
Energy 127 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 4g25%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Sodium 155mg7%
Potassium 69mg2%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 3g3%
Protein 3g6%
Vitamin A 164IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 35mg175%
Vitamin B6 1mg50%
Vitamin C 66mg80%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 43mg4%
Vitamin B9 (Folate) 357µg89%
Iron 1mg6%
Magnesium 10mg3%
Phosphorus 23mg2%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie food regimen.
Coconut Chutney recipe from the archives was first printed on April 2014.
