The Coconut Chutney Recipe is a traditional and classic South Indian dish that can be made in 5 minutes. Chutney is typically served as a side dish or condiment for South Indian breakfast items, such as idlis, dosas, pongal, uttapams, buns, and vadas, or with evening snacks like pakoras, sandwiches, and more.
Coconut chutney
- Coconut chutney is a traditional South Indian condiment made by blending grated coconut with green chilies, ginger, and salt and then tempering it for additional flavor.
- Coconut chutney, also known as thengai chutney, nariyal chutney, kayi chatni is prepared in South Indian homes with different variations atleast 3 to 4 times a week, along with breakfast items like dosa and idli.
- Today's post is all about making village hotel-style coconut chutney with basic, minimal ingredients.
Ingredients
Coconut: Freshly grated coconut is the base of the chutney. You can use frozen or desiccated, but there will be a slight change in the taste.
Green chilies: Adds heat. Adjust to taste.
Ginger: Balances the flavor and sweetness of coconut.
Tempering: mustard seeds, urad dal, chana dal, curry leaves, and hing with coconut oil for the traditional aroma.
Check out the recipe card for the full list of ingredients.
How to make coconut chutney?
- In a blender or mixie jar, add coconut, green chilies, ginger, coriander leaves, salt, and a little water and blend it to a smooth paste.
- Add more water if needed while blending.In a tadka pan, heat oil. Add mustard seeds, and when they start to splutter, add urad dal.
- When it becomes light in color, add curry leaves and hing, and sauté for a few seconds.
- Add this tempering to the chutney.
- Serve and enjoy.
Tips
- Freshly grated coconut is traditionally used. You can even use frozen coconut. Ensure the product is thawed before use for optimal results.
- Coconut chutney tastes the best when served fresh, and it hardly takes 5 minutes to prepare. Any leftovers can be stored in the refrigerator for up to 2 days, but they won't taste as good as the fresh ones.
- Adjust chilies to taste.
- This chutney has a medium-thick consistency. For hotel-style gatti chutney, add less water, and for neer or watery chutney, add more water. It's all about adjusting consistency.
What can we eat with coconut chutney?
- This simplest yet spicy and delicious coconut chutney goes well with any dosa, like crispy plain dosa, neer dosa, mushti dosa, pesarattu, and classic 2-ingredient dosa.
- Any variety of idli.
- Pongal, pulihora, appe or paniyaram, rava upma, medu vada, biscuit ambade, buns
- Snacks like pakoras and sandwiches.
Variations
Mint coconut chutney: Add fresh mint leaves while blending.
Coriander Coconut chutney: Add a big handful of coriander leaves while blending.
Red Coconut chutney: Add red chilies instead of green ones.
Garlic coconut chutney: Add 2 to 3 cloves of garlic while blending. If you do not like the rawness, then roast in oil and then add.
Recipe FAQs
Traditionally, coconut chutney includes grated coconut (fresh or frozen), green chilies, ginger, and salt.
Fresh coconut is generally preferred, but frozen or dried coconut can be used as an alternative. If neither of these options is available, desiccated coconut can also be used as an alternative.
Tempering is optional. You can skip it and just make the raw chutney and it still tastes delicious.
More chutney recipes
Recipe card
Coconut Chutney
Equipment
- Mixie
Ingredients
- 1 cup Coconut grated
- 3 to 4 Green chilies
- 1 inch Ginger
- 1 tablespoon Coriander leaves optional
- ½ teaspoon Salt
- Water
For tempering
- 1 teaspoon Coconut oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Urad dal
- 6 to 8 Curry leaves
- ⅛ to ¼ teaspoon Hing Asafoetida
Instructions
- In a blender or mixie jar, add coconut, green chilies, ginger, coriander leaves, salt, and a little water and blend it to a smooth paste.1 cup Coconut, 3 to 4 Green chilies, 1 inch Ginger, 1 tablespoon Coriander leaves, ½ teaspoon Salt
- Add more water if needed while blending.Water
- In a tadka pan, heat oil. Add mustard seeds, and when they start to splutter, add urad dal.1 teaspoon Coconut oil, ½ teaspoon Mustard seeds, ½ teaspoon Urad dal, 6 to 8 Curry leaves, ⅛ to ¼ teaspoon Hing
- When it becomes light in color, add curry leaves and hing, and sauté for a few seconds.
- Add this tempering to the chutney.
- Serve and enjoy.
Video
Notes
- Freshly grated coconut is traditionally used. You can even use frozen coconut. Ensure the product is thawed before use for optimal results.
- Coconut chutney tastes the best when served fresh, and it hardly takes 5 minutes to prepare. Any leftovers can be stored in the refrigerator for up to 2 days, but they won't taste as good as the fresh ones.
- Adjust chilies to taste.
- This chutney has a medium-thick consistency. For hotel-style gatti chutney, add less water, and for neer or watery chutney, add more water. It's all about adjusting consistency.
Nutrition
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