Coconut Chutney

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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 idli, dosa, pongal, uttapam, buns, and vada, or with evening snacks like pakora, sandwiches, and more.

Prep Time5

Course: Breakfast, Snack

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 64kcal

Author: Kushi

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