My 65th recipe, “Coconut Chutney”, a wonderful South Indian side. I bet you would have tasted, heard or seen this chutney for atleast a few thousand times in your lifetime. I am not over exaggerating here. This is probably the most famous of all chutneys and goes well with almost all savory South Indian breakfast dishes. Dosa, Idli, Upma, Pongal… and the list is endless. There are two things I love about this chutney. The sweet juicy flavor of the coconut in this chutney and the fact that I can whip it up in a matter of minutes. Enjoy the wonderful recipe here and do look out for the “Tips to select a good coconut” after the notes section.
Coconut Chutney is a versatile Indian chutney which serves as side for many breakfast dishes like dosa, idli, etc. Also learn tips to select a good coconut.
- Fresh Coconut - 3/4 Cup (Small pieces / grated)
- Pottu Kadalai | Roasted Gram - 1/4 Cup
- Green Chilli - 1
- Water - As needed
- Salt - 1/4 tsp (adjust per taste)
- Oil - 1 tsp
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/2 tsp
- Curry leaves - 4
- First take the coconut pieces in mixie along with little water and grind coarsely.
- Then add the roasted gram, chilli, salt, sufficient water and grind to a fine paste. Transfer to a serving bowl.
- Heat a pan with oil and add the mustard. Once it splutters, add the other items given under "To temper" in the given order. Saute until they turn golden brown. Transfer the contents to the serving bowl and mix nicely.
- Enjoy as a side for idli, dosa, pongal, etc.
- Fresh coconut gives the best taste to the chutney.
- In case of using frozen grated coconut, thaw it first until it comes to room temperature before using.
Tips to select a good coconut:
- Coconut shell should be light golden brown in color. Should not be too dark.
- When you shake the coconut, you should be able to feel the water moving inside. If there is no water, then the coconut is probably already gone bad inside.
- When you lift the coconut, it should feel kind of heavy. You can also tap on the shell to confirm this. This will ensure that the coconut inside is nice and thick.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.