Coconut chutney is a popular dip paired with any south Indian tiffin meals. Its vegan and vegetarian and has a number of variations and flavours in it.
Coconut chutney is a condiment made by pulsing coconut flesh and dal and some spices. It is flavoured with chillies, ginger or sometimes even tamarind or tomatoes. The taste varies from what you add to it. Coriander or mint is also used for change in flavours.
Sometimes a plain sweet chutney is made by just blending coconut and sugar. These chutneys are popularly served with idli, dosa, vadai or appam or any other south Indian menu.
Coconut kernel is high in fat and protein. It provides a considerate amount of vitamins.They are high in manganese and help in bone development.Coconut is rich in iron and copper. Hence this dip is a nutritional package and a must in diet.
What goes in coconut chutney
- The popular and classic chutney is made with coconut kernels, roasted gram dal, chilli , ginger and some salt and sugar. But there can be variations in the ingredients you use.
- I add a few cashews so that it adds volume to my dip.Some times you may even add roasted peanuts which will give a different taste.
- To give it a sour and tangy flavour you may add tomato or tamarind to the chutney.
- For a different colour and taste you may even add some coriander or mint leaves to it. It will be refreshing and nice green in colour.
Let’s check the classic recipe for coconut chutney.
Coconut Chutney/Dip
Equipment
- High power mixer grinder
Ingredients
- 3/4 cup sliced / shredded/ diced fresh coconut (You can even use frozen. Thaw it in the refrigerator before use)
- 2 tablespoon Phutana dal/ Roasted split gram dal
- 1 Tablespoon Split cashews
- 2 Green chillies
- 1 inch Ginger root
- 1 teaspoon cumin powder
- salt
- sugar
- water
For Tadka/Tempering
- 1 tbsp oil
- 1 teaspoon mustard seeds
- 4-5 curry leaves
- 1 tsp urad dal
Instructions
- In a mixer grinder add the roasted chana dal and coconut together.
- Blend it coarse for a minute.
- Now add the cashews, chillies, ginger cumin, salt and sugar.
- Blend it again until fine.
- Now add 3-4 tablespoon water just to make a thick paste and blend it gently again.
- Now scrape the chutney in a bowl.
Tempering
- Heat oil in a tempering pan
- Crack mustard seeds, curry leaves.
- Add the urad dal and allow it to just roast light golden.
- Add a dried red chilli and add this temper over the chutney/dip
- The coconut chutney is ready to serve.
Notes
- You can use fresh or frozen coconut. Ensure to shred or slice in small pieces.
- If using frozen coconut thaw it well in the refrigerator and then use it. (If thawed outside or in warm water the chutney may release oil)
- Cashews add volume to the chutney you may even replace them with roasted peanuts.
- You may add 1/2 cup of coriander leaves while grinding. It gives a nice green colour and tastes flavoured.
- If you are using the chutney for dipping idli in it then you may add a little more water to make it flowy. But not too much.
Check out our other recipes on the blog
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