Coconut chutney is the most commonly prepared condiment in every South Indian household. It is usually prepared with fresh coconut meat & chillies (green or red chillies), but some like to add ginger for the pungent flavor, roasted Bengal gram (pottu kadalai) for adding volume, tamarind/ curd for the tangy flavor and/or cashew nuts for making creamy chutney. Some may like to add the tempering of mustard seeds, black gram, Bengal gram, curry leaves and/or chopped shallots in gingelly oil/ coconut oil. Coconut chutney is served with south Indian idli, dosa, uthappam, pongal, kichadi, vadai or bajji.
Here is the restaurant style coconut chutney recipe :
Time Taken : 3 min
- Coconut pieces – 9 Nos. (each 1 inch)
- Green chillies – 2 Nos.
- Roasted Bengal gram (pottu kadalai) – 1 tbsp
- Salt – 1/2 tsp
- Scrape off coconut meat’s brown skin using peeler (or you may use grated coconut).
- In a mixer-grinder jar add green chillies, coconut, roasted grams and salt.
- Grind them without adding water for 15 sec.
- Add 25 ml water and grind for a minute to make a smooth paste.
- Transfer to a bowl and serve with idli or dosa.
Tips & Tweaks:
- We usually prepare the tempering with mustard seeds, black gram, Bengal gram (optional), chopped onion (optional), and curry leaves and add it to the coconut chutney. But when we add shallots (sambar vengayam) and/or garlic in to the chutney we don’t prefer to use the tempering.
- We can also prepare coconut chutney with red chillies to make it spicy. It is not required to make sambar if we make spicy coconut chutney with red chillies, and it goes well with pongal, kichadi, or upma.
- When we make godhumai dosai, kurunai dosai, ragi dosai, or any other millet dosai, it is required to make the chutney even more spicy. So we can use red chillies (or green chillies), onion (or shallots-5) and/or garlic (2 cloves) along with little tamarind to make spicier coconut chutney.