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South Indian Coconut Chutney

Classic South India condiment served with idli, dosa, pongal, appe, vada. Try this recipe once. Trust me you will forget your favourite South Indian restaurant's chutney.
Course Side Dish
Cuisine South Indian
Keyword coconut chutney, healthy chutney, Kid friendly chutney, South Indian chutney
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes

Equipment

  • 1 Mixer Grinder

Ingredients

For Grinding

  • 1 cup Fresh Coconut diced or grated
  • 1 inch Ginger roughly chopped
  • 1 tbsp Lemon Juice
  • 1 small Green Chili
  • 1 tsp Cumin Seeds
  • 2 tbsps. Roasted Channa Dal/Bengal Gram
  • 1 tsp Any Unrefined Oil Groundnut Oil or Coconut Oil
  • Salt to taste
  • 1/2 cup` Water

For Tempering

  • 1/2 tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • 1 pinch Asafoetida/Hing
  • 1 tbsp Oil Coconut or Groundnut Oil

Instructions

Grinding Instructions

  • Wash and pat dry channa dal. Add 1 tsp oil in a pan and roast the dal till golden brown.
  • Add, coconut, roasted channa dal, lemon juice, ginger, chili, 1/4th cup water and salt in a blender.
  • Give a blitz. Now open and scrape off the sides. Add remaining water and blend again to get a smooth paste. You can more water if required but make sure to add little at a time.
  • Remove the chutney in a glass, steel or a ceramic bowl.

Tempering Instructions

  • To hot oil, add mustard seeds. When seeds began to splutter add asafoetida/hing and chopped curry leaves.
  • Cook for 10-15 seconds then switch off the flame. Pour the tempering on the chutney in the bowl and mix well.
  • Serve coconut chutney with idli, dosa, paniyaram, vada or rice of your choice.

Notes

  • If you want whiter chutney, make sure to scrape the brown skin of coconut.
 
  • You can easily make this chutney watery because in the beginning it will feel that you will need more water for blending but add little water at a time while blending.
 
  • Use fresh coconut, that’s shell is pale in color than the dark brown colour or dried coconut. Fresh coconut’s chutney tastes the best while the other might taste a little oily.
 
  • Do temper the chutney. It not only enhances the taste but also increases its shelf life.
 
  • You can store the chutney in refrigerator for 3-4 days. It might thicken a little after refrigeration. You can add few tbsps of warm water to loosen it.
 
  • If making for kids, you can skip green chili or remove the seeds before adding it.