Coconut chutney

South Indian food has a variety of dips and chutneys. They use a lot of spice powders, dry and wet dips. This adds a great zing to food especially all rice dishes. Such is the power of the dips that even plain bland rice looks yum. They use a lot of veggies to make chutneys which makes it pretty similar to Mediterranean cuisine. Most famous dips and chutneys are allam pachadi, gun powder, milagai podi , kaarepaku podi and coconut chutney.

Idli vada chutney and dosa chutney are perfect for breakfast. Coconut chutney is perfect companion fir any type tiffin. Be it uttapam, dal vada, medu vada or appe recipe.

Coconut grows in plenty and lines the coast of all of southern India. It is full of nutrients and fantastic ingredient to use in curry, dips and even sweets. Making a chutney is easy too. If you are eating for breakfast, you can actually ditch the sambar. Just have your vada, idli and dosa with some chutney. This is such a versatile dip. Make it mild for kids or extra spicy to add the zing to your dishes. Instantly, it adds a dash of yum to your plate.

There are many ways of making it. Both vegan and with dairy. Easy coconut chutney has variations too. You can add lemons, garlic, tomato, mint  and even tamarind to this base. There you are, multiple dips with one change of ingredient. If you want to make it vegan, just remove the yogurt and add some chutney dal to it. However, with the change of ingredients, consistency might change from thick to watery.

I must thank my friend Meena's mum to help us make this perfect chutney, Kerala style. Hope you make this too and enjoy it fresh.

How to make coconut chutney? Step-by-step pictures

Read the coconut chutney recipe below:

Print Recipe

5 from 2 votes

Coconut chutney

To make a vegan version,add chutney dal/split chana dal/futane dal instead of yogurt.

Prep Time2 mins

Cook Time3 mins

Course: Dips and condiments

Cuisine: Indian

Keyword: coconut chutney

Servings: 4

Ingredients

• ½ fresh coconut use ½ cup frozen coconut if fresh is not available
• ¼ onion
• 1 green chilly
• 1 small piece ginger
• ½ cup plain yogurt
• ½ - ¾ cup water
• Salt as per taste

For tempering:

• 1 tsp rai/mustard seeds
• 1 tsp soaked urad dal/split black lentils optional
• Sprig of curry leaves
• 2-4 red chillies
• ½ tbsp coconut oil

Instructions

• In a grinder,pulse the coconut pieces for 10 seconds.
• Later, add all the remaining ingredients except salt and pulse again.
• Add a dash of salt according to taste.
• Add tempering to it.Serve fresh.

For tempering

• In a pan,heat oil and add mustard seeds,soaked black lentils to it.
• Let it splutter.
• Add chillies and curry leaves.Mix until leaves become crispy.

Notes

You may add a dash of lime instead of yogurt to get the sourness in chutney.

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