Coconut chutney is a south Indian side dish. Mainly it is served with idli and dosa, so it is also known as idli chutney or dosa chutney. Coconut chutney is prepared by grinding coconut with chilies and garlic. We can serve it in breakfast with snacks or even with a meal as a side dish. Coconut chutney made with fresh coconut is tastier than a chutney made with frozen coconut. The coconut chutney recipe is one of the healthy side dishes and easy to add to our diet. For a hotel-style recipe, make coconut chutney with chana dal.
Serving ideas:
We can serve coconut chutney with idli, dosa or with masala appam. We can also have it with steamed rice. If you are preparing snacks like batata vada, veg cutlets or corn pakoda, serve coconut chutney with it. We can also serve coconut chutney with methi paratha, cabbage paratha or any parathas. Even with hot chapati, we can have a coconut chutney
How to store coconut chutney:
We can store coconut chutney in the refrigerator inside an air-tight container for 2 days. But fresh coconut always tastes good. Also, we can grind all the ingredients required for coconut chutney on the prior day, and store it in the refrigerator. While serving prepare tempering and pour on coconut chutney, it is a good time-saving option.
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Coconut Chutney
Ingredients
For coconut chutney:
- 1 cup Grated coconut
- 3-4 green chilies
- 6 garlic cloves [large]
- Handful of coriander
- Salt to taste
- 2 tablespoons Roasted Chana dal [Optional]
For tempering:
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 5-6 Curry leaves
Instructions
Making coconut chutney:
- Add 1 cup of grated coconut, 3-4 green chilies, garlic cloves, coriander, salt to taste and a ¼th cup of water in a grinder jar. Also, add roasted chana dal if available.
- Grind all the ingredients into a smooth paste.
Tempering for coconut chutney:
- Heat 2 tablespoons of oil in a pan. Add mustard and cumin seeds to it. when mustard and cumin seeds start crackling add curry leaves to it.
- When curry leaves turn a little crispy turn off the flame.
- Pour the tempering over the coconut chutney and mix it. Serve the coconut chutney.
Nutrition
How to make coconut chutney:
Making coconut chutney:
- Add 1 cup of grated coconut, 3-4 green chilies, garlic cloves, coriander, salt to taste and a ¼th cup of water in a grinder jar. Also, add roasted chana dal if available.
2.Grind all the ingredients into a smooth paste. Transfer it to a bowl.
Tempering for coconut chutney:
- Heat 2 tablespoons of oil in a pan. Add mustard and cumin seeds to it. when mustard and cumin seeds start crackling add curry leaves to it.
2. When curry leaves turn a little crispy turn off the flame.
3. Pour the tempering over the coconut chutney and mix it. Serve the coconut chutney.
