Coconut chutney is a simple South Indian side served with idli, dosa, vada and many breakfast dishes. This version uses coconut, onion, green chilli, ginger and yogurt, then finishes with a quick mustard-seed tempering.
Most famous dips and chutney recipes 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 for any type tiffin or South Indian breakfast. Be it uttapam, dal vada, medu vada, pesarattu or appe recipe. You can make it in many different ways. The below coconut chutney recipe is made with onions.
Coconut grows in plenty and lines the coast of all of southern India. It is a versatile ingredient for curries, dips and 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 a versatile chutney: keep it mild for kids, add extra green chilli for heat, or make it vegan by replacing yogurt with a little water and chutney dal if you use it.
Jump to:
Equipment
- Grinder /blender /food processor
- tadka pan/ pan for tempering
Ingredients
- ½ fresh coconut( use ½ cup frozen coconut if fresh is not available)
- sambar onion /red onion / shallots
- 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.
Coconut onion chutney recipe | onion coconut chutney recipe | South Indian 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
- 1-2 green chillies
- 1 small piece ginger
- ½ cup plain yogurt
- ½ - ¾ cup water
- Salt as per taste
For tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon soaked split black lentils / urad dal optional
- Sprig of curry leaves
- 2-4 red chillies
- ½ tablespoon coconut oil
Instructions
- In a blender, pulse the coconut pieces for 10 seconds.
- Add onion, green chillies, ginger, yogurt and ½ cup water. Blend until smooth, adding more water up to ¾ cup only if needed.
- Add salt to taste.
- Add the tempering and serve fresh.
For tempering
- In a pan, heat oil and add mustard seeds and soaked split black lentils.
- Let the mustard seeds splutter.
- Add red chillies and curry leaves. Cook until the curry leaves are crisp.
Notes
Related links
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. You can also increase or decrease the heat of the chutney by adding more chilies or reducing it.
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.
FAQ
Yes. Thaw frozen coconut slightly before blending, then add water gradually until the chutney reaches the consistency you like.
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.
Storage
Store it in an air tight container in refrigerator for 2-3 days.
Food safety
Discard food immediately if it smells off or tastes rancid.
Leave a Reply