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 like coconut burfi, lauki barfi and coconut laddu. 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.
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Equipment
- Grinder /blender /food processor
- tadka pan/ pan for tempering
Ingredients
- ½ fresh coconut( use ½ cup frozen coconut if fresh is not available)
- onion
- green chilly
- small piece ginger
- plain yogurt
- water
- Salt as per taste
For tempering:
- mustard seeds
- soaked urad dal/split black lentils optional
- Sprig of curry leaves
- red chillies
- coconut oil
Refer to recipe card for details.
How to make coconut chutney?
- Grind coconut, green chillies and onions without any liquid.
2. Add curd and water and grind. Make sure it is a fine paste. Now mix salt to it.
3. Temper the remaining ingredients in oil and add it to the chutney. Serve fresh.
Variations
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.
Storage
Store it in an air tight container in refrigerator for 2-3 days.
FAQ
Yes, it adds the dose of fiber to the carbohydrates and proteins of idli/dosa. Thereby, helping an easy digestion and no bloating.
There are many ways of making it. Both vegan and with dairy. You may add some futane dal or chutney dal along with chilly and desiccated coconut/fresh/frozen and some water. You may also make peanut coconut chutney.
Related links
Coconut chutney recipe
Equipment
- blender /grinder
- Food processor
- pan
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 teaspoon rai/mustard seeds
- 1 teaspoon soaked urad dal/split black lentils optional
- Sprig of curry leaves
- 2-4 red chillies
- ½ tablespoon 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
Food safety
Discard food immediately if it smells off or tastes rancid.
Please share your inputs..