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19 January, 2015

Coconut Chutney – Spicing South Indian Food

Posted in : Indian Chutneys on by : Indian Chef Tags: , , , , , , , , , ,

A strikingly attractive & appealing South Indian Coconut Chutney is favored accompaniment with idli, vada, upma and dosas. Like North India has Green Chutney for samosas and tikki, South India has Coconut Chutney to add life to our foods. It tastes best when consumed fresh. Mostly served in breakfast this recipe acts as good appetizer. This is truly a relishing compliment to most meals. With the undertones of ginger, curry leaves and red chilies this chutney very easy to make. So, let’s get started!!!

prepare coconut chutney

recipe coconut chutney

Ingredients for Coconut Chutney

Grated Coconut 1
Ginger 1/2 inch
Green Chillies 2-3 chopped
Chopped Onion 1
Salt As per taste

Ingredients for tempering Coconut Chutney

Mustard Seeds ¼ tbsp
Cumin Seeds 1/4 tbsp
Urad Daal 1/2 tbsp
Red Chilli 2-3
Asafoetida A pinch
Curry Leaves 2-3
Oil 2 tbsp


Directions for coconut Chutney

To make this wonderful chutney first take grated coconut, ginger, green chilies, chopped onion, salt, little water and blend them well. (Water will help to grind the ingredients and will convert them into a fine smooth paste). Once grinded into a smooth paste, transfer the mixture into a bowl and keep it aside.

Tempering for coconut chutney

Heat oil in the pan (non-stick pan) for a two minutes and add mustard seeds. When mustard seeds will splutter, add urad daal, cumin seeds, red chili, asafeotida and curry leaves.

Sauté them till the lentils turns golden brown (Fry for max: 1 minute).

Without wasting a second, pour the tempering on the coconut chutney.

Mix it well and serve hot with idli, dosas, upma or vada.

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