Coconut Chutney Recipe
This is a classic South Indian coconut chutney recipe that goes very well with idlis, dosas, rava dosa, uttapam, vadas and so on. I have shared my tweaks and variations too.
Servings 1 bowl
Calories 263kcal
Ingredients
- 1 coconut
- 4 cloves garlic
- 2 green chillies
- Handful of cilantro leaves
- Salt
For tempering
- 1 tsp. oil
- ½ tsp. mustard seeds
- 1 pinch asafoetida
- 1 sprig curry leaves
- 1-2 dry red chillies
Instructions
- Blend together all the ingredients for the chutney till you get a smooth and thick chutney. Your chutney should be thick so use very little water. Add salt to taste.
- Now before serving, give a tempering by heating oil. Add mustard seeds and allow to sputter. Add asafetida or heeng along with dry red chillies and curry leaves. Turn off the heat and tip over into the chutney.
- Serve the coconut chutney.
Notes
If you don’t like garlic then you can skip it. We love its taste in the chutney.
Variation 1
Adding a small piece of ginger along with few mint leaves enhances the taste of the chutney. Sometimes when I don’t have cilantro (coriander) leaves, I use only mint leaves. Sometimes a combination of cilantro and mint leaves also works really well.
Variation 2
If you like white coconut chutney, the kind I used to have in my college canteens, just avoid cilantro leaves and make a chutney of the other ingredients and give a tempering. This one has a strong and sweet coconut taste.
Variation 3
Roasted gram tastes good in the coconut chutney and increases its protein content as well. You can use ½ cup coconut pieces or grated coconut and ½ cup roasted gram along with the other ingredients mentioned above and make this variation. You can add a tbsp. of tamarind paste to it if you like for added sourness.
Storage Tips:
1. Refrigerate the chutney after preparation and consume on the same day.
2. This coconut chutney can go bad easily and quickly when left outdoors and even within the fridge by next day.
3. In case you have more chutney than you can consume, add this chutney to enhance the flavour of your curry and to make it thicker.
4. This chutney is best prepared fresh and consumed within hours. You can make small quantities as well.
Variation 1
Adding a small piece of ginger along with few mint leaves enhances the taste of the chutney. Sometimes when I don’t have cilantro (coriander) leaves, I use only mint leaves. Sometimes a combination of cilantro and mint leaves also works really well.
Variation 2
If you like white coconut chutney, the kind I used to have in my college canteens, just avoid cilantro leaves and make a chutney of the other ingredients and give a tempering. This one has a strong and sweet coconut taste.
Variation 3
Roasted gram tastes good in the coconut chutney and increases its protein content as well. You can use ½ cup coconut pieces or grated coconut and ½ cup roasted gram along with the other ingredients mentioned above and make this variation. You can add a tbsp. of tamarind paste to it if you like for added sourness.
Storage Tips:
1. Refrigerate the chutney after preparation and consume on the same day.
2. This coconut chutney can go bad easily and quickly when left outdoors and even within the fridge by next day.
3. In case you have more chutney than you can consume, add this chutney to enhance the flavour of your curry and to make it thicker.
4. This chutney is best prepared fresh and consumed within hours. You can make small quantities as well.
Nutrition
Calories: 263kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Sodium: 312mg | Potassium: 208mg | Fiber: 8g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 36mg | Calcium: 22mg | Iron: 2mg