Coconut Chutney Recipe
Coconut chutney is a traditional South Indian chutney packed with the flavour of coconut. Learn how to make South Indian chutney.
Servings: 1 bowl
Calories: 2kcal
Equipment
- Blender
- Stir Fry Pan
Ingredients
- 1 Cup fresh grated coconut
- 1 Cup fresh coriander leaves
- 1 - 2 green chilies or to taste
- Salt to taste
Ingredients For Tempering:
- 1 tablespoon ghee or coconut oil
- 1 - 2 dry red chili, broken into halves
- 2 tablespoon curry leaves
- 1 teaspoon mustard seeds (rai)
Instructions
- To prepare the Coconut Coriander Chutney, chop the coconut scrapping into bite-size pieces, or grate the coconut. You can use the readymade desiccated coconut as well.
- Add coconut, coriander, green chili, and salt in a blender and grind till smooth. Add approximately ¼ cup of water to get the smooth consistency of the chutney. Transfer chutney to a bowl.
- To temper the chutney, heat ghee or oil in a tadka pan over medium flame.
- Add mustard seeds. When the seeds crackle, add red chili and curry leaves.
- Once the curry leaves start changing color and the aroma of red chilies is released turn off the heat. Make sure not to heat the tempering for too long else curry leaves and chilies will turn bitter.
- Pour the tempering over the prepared coconut coriander chutney.
- Serve Coconut Coriander Chutney with dosa, idli or pongal.
Notes
- If you do not have fresh coconut available, use dried desiccated coconut.
- For a vegan chutney, replace ghee with coconut oil or any other vegan oil.
- Many recipes suggest combining curd or roasted chana dal or peanuts in the coconut chutney. You can try these combinations as well.
- If the coconut chutney seems too thick, add more water while blending.
- You can store this chutney in the refrigerator for 1 week. Or freeze it for a month.
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 1mg