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Coconut Chutney

  • Author: Farrukh Aziz
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings
  • Category: Chutneys, Accompaniments
  • Cuisine: South Indian, Vegan

Description

3 varieties of Coconut Chutney – a delicious South Indian chutneys accompaniment made from coconut, chilies, roasted chana dal, spices and seasonings.  Serve this chatni with dosa, idli, medu vada and more breakfast recipes. It is spicy, full of bursting flavours and finger licking good! 


Ingredients

To Prepare Red Coconut Chutney:

  • 1 & 1/2 cup, fresh coconut, chopped or grated
  • 10 to 12, red kashmiri chilies (you can use the spicier variety)
  • 3 tablespoons, roasted chana dal
  • 1 & 1/2 inch piece, ginger
  • 6-7, garlic cloves
  • 1 & 1/2 tablespoons, tamarind pulp
  • Salt to taste

To Prepare White Coconut Chutney:

  • 1 & 1/2 cup, fresh coconut, chopped or grated
  • 4 tablespoons, roasted chana dal
  • 2, green chilies
  • 1/4 cup + 1 tablespoon, curd
  • 1 & 1/2 inch ginger piece
  • Salt to taste

To Prepare Green Coconut Chutney:

  • 1 & 1/2 cup, fresh coconut, grated or chopped
  • 3/4 cup, fresh coriander leaves
  • 2 tablespoons, roasted chana dal
  • 5, garlic cloves
  • 3-4, green chilies
  • 1 & 1/2 tablespoon, tamarind pulp
  • 1 & 1/2 inch, piece of ginger
  • 5-6, curry leaves
  • Salt to taste

For tempering the chutneys:

  • 3/4 teaspoon, cumin seeds
  • 1 teaspoon, mustard seeds
  • 10-12, curry leaves
  • 1 teaspoon, chana dal
  • 3/4 teaspoon, urad dal
  • 3-4 dried red chilies (to temper only white chutney)
  • 2 tablespoons, oil

Instructions

how to make coconut chutney recipe:

  1. To begin with, gather all the ingredients to make the green, red and white coconut chutney.
  2. Then, to make red one, add all the ingredients mentioned under red coconut chutney into a blender along with water and blend it to a fine paste. I have used around half cup and little more of water for each chutney.
  3. Similarly, blend the ingredients for green and white chutney as well.

For Tadka

  1. Firslt, heat oil in a pan.
  2. Once the oil heats, add mustard and cumin seeds and fry for few seconds until aromatic.
  3. Then, add urad dal and chana dal and fry until it picks up golden color, do not burn.
  4. Add curry leaves and fry for another few seconds. For white chutney tempering, add dried red chilies along with curry leaves.
  5. Finally, pour the tempering over the chutney.

Notes

  • To make white coconut chutney vegan, skip yogurt and proceed. You may add some cashewnuts to it instead of yogurt
  • While grinding, add water to the chutney as per the consistency required.

Keywords: Coconut Chutney, South Indian chutneys, Red Coconut Chutney