Coconut chutney is the king of all chutneys and is a heart of South Indian dishes. It is one of the essential side dishes which is served with South Indian foods like idli, dosa, vada, uttapam and so on. This chutney has many variations as every region in South India has its own variation to make this chutney more flavourful and special by adding different ingredients. One can even add garlic and ginger to it. Every extra ingredient enhances the taste of the chutney more.
This chutney is mainly prepared with fresh coconut pulp. It is a traditional South Indian chutney eaten with idlis and dosas from decades.
The coconut chutney itself is delicious and a healthy side dish but the ingredients in it make it healthier. One can directly consume coconut by having this chutney. Coconut chutney is loaded with the benefits of coconut.
Coconuts are highly nutritious, it’s meat provides carbs and protein along with many vital minerals such as manganese, copper, iron and selenium.
It also reduces the risk of many diseases as it contains polyphenol antioxidants that can prevent cell damage.
Here are some tips to make perfect white coconut chutney:-
- Coconut is the key ingredient in this recipe. If you want your chutney to be freshly aromatic it is recommended to use fresh coconut pulp. The frozen and desiccated coconut will not give you the desired texture and aroma. You can use the copra or dried coconut but not the desiccated one.
- To add the thickness into the texture and nutty aroma to the coconut chutney one can add a fried gram or bhuna chana to it. This will enhance the taste and texture of the chutney more.
- Using green chillies to the chutney will add spice and heat. One can also use red chillies but green chillies are recommended for better results.
- To add the sourness in the chutney use tamarind, lemon or curd.
How to make Coconut Chutney?
If you like your coconut chutney perfect white without a hint of creamy or greenishness into it you need to use more of the coconut and less of the other ingredients. Coconut chutney can be prepared with many variations. You can mint, garlic, onion, tamarind, lemon juice etc.
- Grated or chopped coconut
- 2tsp fried gram
- ½ inch ginger
- Green chillies as per taste
- Salt as per taste
- 1tsp oil
- 2 red chilli broken
- One sprig curry leaves
- ¼ tsp mustard seeds
- Pinch of heeng
- Add coconut, ginger or garlic, green chillies, fried gram and salt to a blender.
- Blend all the ingredients together without water. Scrape the sides.
- Blend until it is smooth by adding water little by little.
- Once it turns smooth and thick transfer to the bowl.
- Now heat a pan, add oil to it.
- Add the mustard seeds and let it crackle then add broken chillies and curry leaves.
- Add hing when the curry leaves turn crisp.
- Switch off the flame and pour the tadka over the chutney.
Serve this authentic South Indian Coconut Chutney with your favourite dosa and idli.
You can serve it with the morning breakfast of yummy oats idli or have dosa. If you add lemon to the chutney it goes well with the fried snacks like pakora, vada and many more. Enjoy the coconut chutney with the South Indian meals or even with the evening snacks.