2023-09-05
By Chutney Champ
South Indian Cuisine
Side Dish
Use the "Sauté" function to toast spices and sauté onions, ginger, and garlic, creating a rich base for your chutney. Then add your fruits or vegetables, vinegar, sugar, and pressure cook on low for 10-15 minutes. This method locks in flavors quickly while keeping your chutney smooth and vibrant!
For a slow-cooked chutney with deeper flavors, add all ingredients into the slow cooker and set it to "Low" for 4-6 hours. The long cooking time lets the ingredients blend beautifully, resulting in a thick, flavorful chutney perfect for pairing with your favorite dishes.
For added depth of flavor, roast your chutney ingredients (like tomatoes, garlic, or bell peppers) in the air fryer. Set it to 375°F and cook for 10-15 minutes. The air fryer caramelizes the ingredients, intensifying the taste, before you blend them into your chutney.
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.
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 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.
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.
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.
Preparation Time 10 min
Cook Time 5 min
Total time 15 min
This version is made by simmering ripe tomatoes with spices and onions, resulting in a tangy and flavorful condiment ideal for dipping.
Tomato Chutney RecipeThis version is made by blending sautéed zucchini with spices and herbs, creating a light and refreshing chutney perfect for summer meals.
Zucchini ChutneyThis version is made by roasting eggplant until smoky and tender, then blending it with spices for a rich and savory chutney.
Eggplant chutney/Sutta Kathrikka ChutneyThis version is made by grinding walnuts and fresh coconut with spices, resulting in a creamy, nutty chutney that's perfect with dosa or idli.
Walnut Coconut ChutneyThis version is made by combining roasted tomatoes and almonds with spices to create a unique and smooth chutney for dipping.
Tomato Almond Chutney For Idli/DosaThis version is made by cooking ripe mangoes with spices and vinegar, producing a sweet and tangy chutney that pairs beautifully with savory dishes.
Mango Chutney