Traditional Coconut Chutney Recipe

2023-09-05

By Chutney Champ

South Indian Cuisine

Side Dish

Enjoy the authentic South Indian taste with this easy and flavorful Coconut Chutney Recipe. 

A Small Nibble on the History of Chutney

Coconut chutney is a popular Indian condiment that originated from the southern part of India, particularly from the states of Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. 

Can chutney be served with other dishes?

It is a staple chutney in South Indian cuisine and is commonly served as a side dish with dosa, idli, vada, and other savory snacks. Southern India is known for its coconut-rich cuisine, and coconut chutney has been an essential part of the region's food culture for centuries.

How to make chutney at home?

The most basic form of coconut chutney is made with grated coconut, green chili, ginger, and tempered with mustard seeds, curry leaves, and red chili. 

Chutney Vs Salsa?

Chutneys are commonly used as a condiment or accompaniment to main dishes, snacks, or appetizers. On the other hand Salsas are often served as a dip with tortilla chips, as a topping for tacos, burritos, or grilled meats, or as a flavorful addition to salads.

Pitfalls on Coconut Chutney

 Balancing the ingredients: Achieving the right balance of coconut, tamarind, ginger, and spices can be a challenge. Start with small amounts of each ingredient and adjust them according to your taste.

 Grinding the coconut: Grind the coconut with the other ingredients to make a smooth paste. Add enough water to get the desired consistency, but not too much as this can make the chutney runny.

 Tempering the chutney: Tempering is an important step in making Coconut Chutney as it adds a burst of flavor to the chutney. Fry mustard seeds, curry leaves, and dried red chilies in hot oil, and pour this over the chutney.

 Getting the right consistency: Achieving the right consistency can take some practice. The chutney should be thick and creamy, but not too thick. If it's too thick, add a little water to thin it out.

 Storing the chutney: Coconut Chutney can be kept in the refrigerator for up to a week. However, it can become sour or spoil if not stored properly. To prevent this, store the chutney in an airtight container and use a clean spoon each time you take out the chutney.

Ingredients

• 1 cup grated coconut

• 1/2 cup roasted chana dal

• 3-4 green chilies

• 1/2 inch ginger

• 1/4 cup water

• Salt to taste

Instructions

1. In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt to taste.

2. Add 1/4 cup water and blend until all ingredients are ground to a smooth paste.

3. Transfer the chutney to a serving bowl and garnish with chopped cilantro.

4. Your coconut chutney is now ready to serve with dosa, idli, or any other South Indian snack!

Preparation Time 10 min

Cook Time 5 min

Total time 15 min

Nutrition Facts

Calories: 140

Fat: 6 g

Saturated Fat: 5 g

Carbohydrates: 18 g

Fiber: 5 g

Sugar: 4 g

Protein: 4 g

Regional Ingredients Variations of Coconut Chutney

South Indian-style Coconut Chutney: This version is made with freshly grated coconut, roasted chana dal, green chili, ginger, and tempered with mustard seeds, curry leaves, and split urad dal. It is typically served as an accompaniment to dosa, idli, and vada.

Maharashtrian-style Coconut Chutney: Known as "Narali Chutney", this version includes the addition of roasted peanuts to the coconut chutney, along with tamarind, garlic, and green chili. It is typically served as an accompaniment to thalipeeth or as a dip for batata vada.

Goan-style Coconut Chutney: Called "Alle Chutney", this version includes the addition of red chili powder, coriander leaves, and tamarind to the coconut chutney, which gives it a tangy and spicy flavor. It is typically served with fish or prawn curry.

Kerala-style Coconut Chutney: This version includes the addition of roasted shallots, garlic, and ginger to the coconut chutney, which gives it a unique flavor. It is typically served with appam, dosa, and idli.

Bengali-style Coconut Chutney: Known as "Narkel Chutney", this version includes the addition of mustard seeds, green chili, and lemon juice to the coconut chutney, which gives it a tangy and spicy flavor. It is typically served with fish fry or as an accompaniment to puffed rice.

Punjabi-style Coconut Chutney: This version includes the addition of roasted cumin seeds, mint leaves, and yogurt to the coconut chutney, which gives it a refreshing and tangy flavor. It is typically served with tandoori dishes like chicken tikka or lamb seekh kabab.

Tamil Nadu-style Coconut Chutney: Known as "Thengai Thogayal", this version includes the addition of roasted urad dal and dry red chili to the coconut chutney, along with tamarind and asafoetida. It is typically served as an accompaniment to rice or as a spread for bread.

Try this #flavorful and easy #CoconutChutney #recipe today and experience the authentic taste of #SouthIndianCcuisine!