Coconut chutney recipe – Sharing a simple South Indian chutney recipe for beginners. The word “CHUTNEY” is derived from an Indian term “CHATNI” meaning crushed. In the earlier days, to make a chutney, ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. Due to the slow crushing, the chutney would taste very flavorful & good than the one made today in a electric mixer grinder.
Since coconut is widely grown in the coastal states of south India, it is one of the basic ingredients used in South Indian Cuisine. Coconut is always available in most homes, hence a coconut chutney along with idli or dosa makes its appearance most often.
This chatni can also be served with masala vada, bonda and uthappam. There are a few different ways of making coconut chutney. Sharing the one which is made with just raw ingredients, no roasting but yet tasty. So it can be prepared under 10 mins.
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Coconut chutney recipe
- ½ cup fresh coconut grated or chopped
- 2 tbsp fried gram / roasted chana dal
- ½ tsp jeera/ cumin
- 1 to 2 green chilies
- Salt as needed
- 1 garlic clove (optional or replace with small piece of ginger)
- ¾ tbsp. oil
- ¼ tsp mustard
- ½ to ¾ tsp urad dal/ skinned & split black lentils
- Pinch of hing/ asafoetida
- 1 sprig curry leaves
- 1 broken red chili
- Blend together coconut, dal, garlic, salt , chili and cumin well.
- Add water just enough to blend and make a thick chutney.
- Heat oil in a pan and add cumin, red chili and dal.
- When the dal turns golden, add curry leaves & hing .
- Add it to the coconut chutney.
How to make coconut chutney
1. Add half cup fresh grated or chopped coconut, 2 tbsp. fried gram, half tsp jeera/ cumin, 1 to 2 green chilies, salt and optional ingredient garlic. Fried gram can be substituted with chana dal. But it has to be dry roasted on a tawa until golden, cooled and then added to the blender.
2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.
3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.
4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden.
5. Add curry leaves and hing. Switch off.
Add the hot seasoning to the chutney. Serve with breakfast or any evening snack.