Coconut chutney is a traditional South Indian condiment that is thick, fragrant, and can be used with an array of different foods. This authentic recipe features freshly grated coconut blended with roasted chilies, creating the perfect accompaniment to idli, dosa, and other South Indian breakfast dishes. You can make this restaurant-style coconut sauce at home in just 15 minutes.
Main Ingredients Breakdown
- Fresh Grated Coconut: The star ingredient that provides a rich, creamy base
- Roasted Chana Dal: Adds protein and a nutty flavor
- Green Chilies: Provides heat and depth of flavor when blistered
- Ginger: Adds warmth and digestive benefits
- Tamarind: Brings subtle tanginess and balances flavors
- Tempering Spices: A mix of mustard seeds, urad dal, cumin seeds, dried red chilies, and curry leaves for authentic flavor
Equipment Required
- High-speed blender or food processor
- Small pan for tempering
- Measuring spoons
- Serving bowl
Smart Substitutions
- Frozen Coconut: If fresh coconut isn't available, use frozen grated coconut (thawed)
- Dry Red Chilies: Substitute for green chilies when blending (use 2-3 instead of 5)
- Tamarind Paste: Use ¼ teaspoon instead of fresh tamarind
- Curry Leaves: While best fresh, dried curry leaves can work in a pinch
Delicious Variations
- Mint Coconut Chutney: Add a handful of fresh mint leaves
- Onion Coconut Chutney: Include one small roasted onion
- Garlic Lover's Version: Add 2-3 roasted garlic cloves
- Coriander Coconut Chutney: Mix in a cup of fresh coriander leaves
Pro Tips for Perfect Coconut Chutney
- Roast the green chilies until slightly blistered for enhanced smoky flavor
- Adjust water gradually while blending to achieve your preferred consistency
- Always temper the spices just before serving for the best flavor
- Use room temperature water for blending to prevent the coconut from solidifying.
- If you are in a hurry to use frozen coconut pieces, use hot water to blend easily.
Storage & Reheating Guidelines
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze portions for up to 1 month (without tempering)
- When reheating, bring to room temperature and add fresh tempering
- If too thick after refrigeration, thin with a little warm water
Nutrition
One serving of Coconut Chutney, which is 2 tbsp (80 g), contains 169 calories with 3g of protein, 7g of fiber and 15g of carbs.
FAQs
Over-roasting the chilies or burning the tempering spices can cause bitterness. Roast chilies just until blistered and monitor tempering closely.
While traditional methods use a grinding stone, a blender gives the smoothest results. A food processor can work as an alternative.
Adjust water quantity while blending. Start with less water and add more gradually to reach desired consistency.
Lots of dishes like Idli, Dosa, Vada, Upma, Uttapam, Pongal, and more.
Coconut Chutney
Ingredients
For Chutney:
- 1 cup fresh grated coconut 122 g
- 2 tablespoon chana dal dalia roasted 18g
- ½ cup water adjust for desired consistency
- ½ teaspoon salt
For Blistering:
- 5 green chilies
- 1 inch ginger
- ½ inch tamarind
For Tempering:
- 1 teaspoon oil or ghee
- ¼ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon cumin seeds
- ½ teaspoon chana dal
- 1 dry red chilies
- 5-6 curry leaves
Instructions
Roasting:
- Heat a small pan over medium heat. Add 5 green chilies and roast until they start to blister slightly and release a smoky aroma.
- Once the chilies are blistered, add ½ inch tamarind and 1 inch ginger to the pan. Roast for another 1 minute, stirring occasionally. Remove from heat and set aside.
Blend the Chutney Base:
- Add 1 cup fresh grated coconut, 2 tablespoon chana dal, roasted chilies, ginger, tamarind,½ cup water, and ½ teaspoon salt into a blender.
- Blend to a smooth paste. Adjust water for the desired consistency. Transfer the chutney to a serving bowl.
Prepare the Tempering:
- Heat 1 teaspoon oil in a small pan. Add ¼ teaspoon mustard seeds, ½ teaspoon urad dal½ teaspoon cumin seeds, ½ teaspoon chana dal and sauté until golden.
- Toss in 1 dry red chilies and 5-6 curry leaves. Saute for 10-15 seconds until aromatic.
Combine and Serve:
- Pour the prepared tempering over the blended chutney. Mix well and serve fresh with idli, dosa, or upma.
NUTRITION
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Pairing
These are my favorite dishes to serve with Coconut Chutney:
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