Coconut chutney recipe – When was the last time you visited an authentic south indian restaurant? If you have been there, yo will find a coconut based chutney served normally along side dosa, idli, etc. Being a north-indian (read bought up in sleepy town), I was less exposed to all south-indian cuisine, so when I got to Delhi (thankfully has got some decent south-indian food serving restaurants), I not only familiarised with scrumptious south-indian taste, I learnt lot more about south-indian cuisine.
I had tried to make this coconut chutney a few times earlier and I felt that the taste is just not what I have found in places like sarvana bhavan or chennai dosa or sangeetha. When I visited sarvana bhawan in 2017, I asked the chef how to make this chutney and chef shared the recipe happily.
This recipe contains the tips and tricks as shared by chef from savrana bhawan. I have ever since made this hundreds of time and got same tasty result.
This Coconut Chutney has a versatile flavour that goes well with most variants of Idlies and dosas. It fits well with plain, veggie-topped, or more exotic options like Rava Masala Dosa, Paneer Dosa or anything really. Making this chutney is fairly simple and easy. All you need is coconut, which is then ground and tempered with spiced.
In case you cooking some thing focussed on north-indian cuisine, you may like to try this mint coriander chutney
Coconut Chutney Recipe
Ingredients
- 1.5 Cup Fresh Chopped Coconut
- 3 Green chillies
- 1 Inch Ginger
- 1/4 Cup Roasted Chana Dal/ Daria
- 1 Teaspoon Mustard Seeds
- 1/4 Teaspoon Asafoetida
- 2 Dried Red Chillies
- 10 Curry leaves
- 2 Tablespoon Oil
- 1 Tablespoon Salt As Per Taste
Instructions
- First of all, take out the fresh coconut from the shell and chop it into small pieces.
- In a grinding jar, add chopped coconut, green chillies, chana dal/daria, salt and ginger piece. Now with the help of little water, grind it into a smooth paste and transfer it into a bowl.
- Heat oil in a small pan on medium heat and add asafoetida and mustard seeds it. Once they crackle, add dried red chilli and curry leaves. let them roast for a minute. Add this tempering to the coconut paste and mix well.
Notes
- You can use roasted chana too instead of chana dal/Daria.
- You can store this chutney for one week easily in fridge.
- Don’t add too much water while grinding otherwise chutney will result be of runny consistency (which you do not want)
Where is the roasted channa dal? That is what we use for this common preparation of south India. We only see whole cooked or soaked channa – chick peas.
Neeta, if you see The Key Notes after the recipe, I have mentioned that I used Roasted chana, but you can use dal/Daria as well. All gives the same taste and texture to the chutney.