Recipe for Coconut Chutney
Coconut chutney, as the name says, is made with coconut. Fresh coconut is combined with a few other ingredients and ground together. This chutney is a south Indian recipe and is a popular accompaniment for Idli, dosa, Adai, Vada etc.
Check out some of my recipes with which you can pair this chutney:
Let’s start:
Ingredients needed for making coconut Chutney:
- The flesh of half a small coconut
- Green Chillies: 2-3, depending on how hot you like it
- Roasted Chickpea lentils: 3 tablespoons
- Salt: 1 tablespoon, or as per taste
- Water: About 1.5 cups
Ingredients needed for tempering the chutney:
- Oil: 1 tablespoon
- Mustard seeds: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Dry red Chilies: 2
- Curry leaves: 5-7
Method to make coconut chutney
- Combine coconut, green chillies, roasted chickpea lentils and salt. Grind them together.
- Add water and adjust the consistency depending on how thick or loose you want the chutney. Transfer to a serving dish
- For the tempering: Heat oil in a pan and add all the tempering ingredients.
- Add this to the chutney.
Coconut Chutney is ready. Here is a picture of coconut chutney with Idli.
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2 responses to “Recipe for Coconut Chutney”
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As a South Indian, I can say it is better for the stomach lining to first fry the green chillies before grinding. Green chilli tends to burn the lining when eaten raw. A branch of coriander leaves and a few strands of grated ginger also adds to the flavour Otherwise, you have given the perfect coconut chutney recipe.
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Interesting tip about the green chillies.
Thanks 🙂 Ya, this is the most basic recipe for coconut chutney. I make it in many other ways too. Will be posting other recipes too soon!
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