Coconut Chutney

Types of Coconut Chutney-How To Make Coconut Chutney

Coconut chutney is a popular condiment in South Indian cuisine, known for its unique flavor and versatility. Made from grated coconut, green chilies, and spices, this creamy accompaniment is not only delicious but also packed with health benefits. Let's dive into the blog below to learn more about coconut chutney and some common recipe.

What Is Coconut Chutney?

Coconut chutney is a traditional South Indian condiment made primarily from fresh grated coconut, blended with various spices, herbs, and sometimes other ingredients to create a flavorful dip. It is commonly served with idli, dosa, vada, and other South Indian snacks. The chutney's versatility allows for numerous variations, each offering a unique taste and texture.

What Is Coconut Chutney?

How To Make Coconut Chutney

Coconut chutney is a quintessential accompaniment in South Indian cuisine, known for its creamy texture and refreshing taste. It pairs perfectly with a variety of dishes, adding a burst of flavor to your meal. Here’s a detailed guide to making different types of coconut chutney.

Simple Coconut Chutney Recipe

Ingredients:

  • 1 cup grated fresh coconut
  • 2 tablespoons roasted chana dal (Bengal gram)
  • 2-3 green chilies
  • 1-inch piece of ginger
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (black gram)
  • A few curry leaves
  • A pinch of asafoetida (hing)

Instructions:

  1. Blend the grated coconut, roasted chana dal, green chilies, ginger, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and asafoetida. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.

Green Coconut Chutney Recipe

Ingredients:

  • 1 cup grated fresh coconut
  • 1/4 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
  • 2-3 green chilies
  • 1-inch piece of ginger
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves

Instructions:

  1. Blend the grated coconut, coriander leaves, mint leaves, green chilies, ginger, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.

Kerala Coconut Chutney Recipe (Red Chutney)

Ingredients:

  • 1 cup grated fresh coconut
  • 2 tablespoons roasted chana dal
  • 2-3 dried red chilies
  • 1 small piece of tamarind
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves

Instructions:

  1. Blend the grated coconut, roasted chana dal, dried red chilies, tamarind, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.
Red Coconut Chutney

Mint Coconut Chutney

Ingredients:

  • 1 cup grated fresh coconut
  • 1/4 cup fresh mint leaves
  • 2-3 green chilies
  • 1-inch piece of ginger
  • 1 tablespoon lemon juice
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves

Instructions:

  1. Blend the grated coconut, mint leaves, green chilies, ginger, lemon juice, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.

Dry Coconut Chutney

Ingredients:

  • 1 cup desiccated coconut
  • 2 tablespoons roasted chana dal
  • 3-4 dried red chilies
  • 1 tablespoon tamarind paste
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves

Instructions:

  1. Blend the desiccated coconut, roasted chana dal, dried red chilies, tamarind paste, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.
Dry Coconut Chutney

Carrot Coconut Chutney

Ingredients:

  • 1 cup grated fresh coconut
  • 1/2 cup grated carrot
  • 2 tablespoons roasted chana dal
  • 2-3 green chilies
  • 1-inch piece of ginger
  • Salt to taste
  • Water as needed

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves

Instructions:

  1. Blend the grated coconut, grated carrot, roasted chana dal, green chilies, ginger, and salt with a little water to a smooth paste.
  2. Transfer the chutney to a bowl.
  3. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the urad dal turns golden brown.
  4. Pour the tempering over the chutney and mix well. Serve immediately.
Carrot Coconut Chutney

FAQs

What Do You Eat Coconut Chutney With?

Coconut chutney is traditionally served with South Indian dishes such as idli, dosa, vada, uttapam, and pongal. It can also be used as a dip for snacks like pakoras and samosas.

How To Make Coconut Chutney Without Mixer?

If you don't have a mixer, you can use a mortar and pestle to grind the ingredients. This method takes more time and effort but results in a coarser texture that many find delightful.

How To Preserve Coconut Chutney For Long Time?

To preserve coconut chutney for a longer period, store it in an airtight container in the refrigerator. Adding a bit of tamarind or lemon juice can help extend its shelf life.

How Long Does Coconut Chutney Last?

Coconut chutney can last for up to 2-3 days when stored properly in the refrigerator. Make sure to use a clean, dry spoon each time to prevent contamination.

Is Coconut Chutney Good For Health?

Yes, coconut chutney is healthy as it is made from fresh ingredients like coconut, which is rich in healthy fats, and spices that have numerous health benefits. However, it's best enjoyed in moderation due to its high caloric content.

Conclusion

By following these recipes and tips, you can easily make a variety of delicious coconut chutneys to enhance your meals. Enjoy experimenting with different flavors and ingredients to find your perfect chutney!

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