Coconut Chutney is a classic South Indian condiment, which pairs wonderfully with idly/dosai/Adai and more.
This simple chutney is easy to whip up, vegan and the best accompaniment for South Indian staple breakfasts and tiffin.
Each person has their own style of making this classic recipe. Some prefer a sizeable quantity of coconut, some like it less and some like a good balance of roasted gram and coconut. Just know that there is no such thing as that one authentic recipe when it comes to Coconut Chutney. In whatever proportion you add the ingredients, it tastes just as amazing. It all boils down to individual or family’s taste.
Play around with the ingredient quantities to create that perfect taste. In this recipe, I have shared the quantities that have worked for my taste. Picky husband loves it too!
Check out some of my other favourite South Indian condiments:
Serves: 3 to 4
Ingredients
- Fresh/frozen grated coconut – 1 cup
- Roasted gram/pottu kadalai – 2 tablespoons
- Green chillies – 4
- Ginger – ¼ inch cleaned and peeled
- Garlic (optional) – 2 cloves
- Salt – As required
- Water – To grind
To Temper:
- Oil – 2 tsp
- Mustard seeds – 1 tsp.
- Dried red chillies – 2
- Curry leaves – 1 sprig
- Asafoetida – 1 pinch
Directions
- Add all the ingredients except those listed under ‘To Temper’ in blender jar.
- Grind the chutney into a smooth paste.
- Add required amount of water to achieve your desired texture.
- Transfer the ground chutney to a clean vessel.
To Temper:
- Heat oil in a small pan.
- Add the mustard seeds and let it sputter.
- On low flame, add the dried red chillies and curry leaves.
- Turn off the flame and add the asafoetida.
- Pour the tempering on top of the chutney.
- Mix well and serve with hot idlies or dosai.
Note: Tempering is optional. The chutney tastes quite amazing even without it.
Tips:
- Add or adjust quantities to suit your taste.
- I like my chutney spicy and have added a little extra chilli. Reduce or add chillies according your spice tolerance.
- I have had the chutney without the tempering, and it tastes just as amazing. That said, the tempering adds a nice little crunch.
- No fresh coconut? Frozen coconut works just as well. Just thaw it and use it as recommended in the recipe.
- Add a small ball of tamarind soaked in water while grinding for a bit of sourness.
- You could make this chutney low-carb or keto compliant by swapping cooking oil for coconut or olive oil.
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I am ready with idly to pair this yummy Chutney.