Coconut Chutney

Coconut chutney is one of the favorite accompaniments for south Indian breakfast dishes like idli, dosa, vada and pakoras. I learned the proportions of making this delicious chutney from my Mom during my early ages. My Father-in-law admires the recipe of my chutney and hence asks me to make it whenever I visit his home. You too enjoy it at home with your family!

Coconut Chutney

How to select coconut:

When you buy a coconut, you should buy one that doesn’t have any cracks on the shell and feels heavy and full. Hold it up to your ear and shake it and it should sound like there’s water in it.

Types of coconuts:

There are two types of coconuts you can see in the market. The dark brown shelled coconuts are older than the white shelled coconuts. The brown is used for extracting coconut milk and the white is good for making chutney. On every coconut, there are ‘3 eyes’ or black spots. If these eyes are moldy or wet, avoid that coconut.

Tips:

Furthermore, a few of my suggestions for making perfect coconut chutney. Firstly, try to use white shelled coconut for this chutney as it gives a nice texture and taste. Secondly, don’t add too much of fried grams. If you don’t have fried grams, then you can add peanuts. If you add peanuts, then you can also add some tamarind. Adding tamarind to the chutney increases its shelf life a little more.

Finally, consume the chutney within 5 to 6 hours. If you have to keep it for long hours, then keep it in the refrigerator. However, consume the chutney within a day.

If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney. But fresh coconut gives an excellent taste to your chutney.

You may also like Medhu Vadai, Vazhaipoo Vadai and Paruppu Vadai.

Coconut Chutney 2018-10-11 22:27:56

Serves 3                             Print        Prep Time   00:07        Cook Time   00:03        Total Time   00:10

Prep Time   00:07        Cook Time   00:03        Total Time   00:10                      Ingredients

1. 1/2 cup fresh coconut slices
2. 0ne handful fried gram/roasted channa dal/ pottu kadalai
3. 2 to 3 green chillies as per your taste
4. 1.2 inch ginger
5. salt as per taste          To temper
6. 1/2 tbsp sesame oil
7. 1 tsp mustard and urad dal mixed
8. 1 spring of curry leaves          How to grind coconut chutney
9. Place 1/2 cup of fresh coconut slices in a small mixie jar or blender.
10. Then add roasted channa dal, green chillies and ginger and grind until coarsely.
11. Then add 1/4 cup of water and salt and grind until smooth.
12. If unable to grind or it looks thick, then add some water and grind until smooth.
13. Transfer the coconut chutney to the serving bowl.
14. Meanwhile, heat a small pan with oil over medium heat.
15. When the oil heats, add mustard and urad dal and fry until spluttering.
16. Then add curry leaves until they become crisp.
17. Switch off the heat and immediately pour the tempering on the chutney and mix it well.
18. Serve this coconut chutney with idli, dosa, vadai or pakoda of your choice.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Coconut Chutney

Serves 1
Prep Time: 00:07
Cook Time: 00:03
Total Time: 00:10

Ingredients

• 1/2 cup Fresh Coconut Slices
• One handful Fried Gram/Roasted Channa Dal/Pottu Kadalai
• 2 to 3 Green Chillies
• 1.2 inch Ginger
• As per taste Salt
• 1/2 tbsp Sesame Oil
• 1 tsp Mustard and Urad Dal
• 1 spring Curry Leaves

Instructions

• Place 1/2 cup of fresh coconut slices in a small mixie jar or blender.
• Then add roasted channa dal, green chillies and ginger and grind until coarsely.
• Then add 1/4 cup of water and salt and grind until smooth.
• If unable to grind or it looks thick, then add some water and grind until smooth.
• Transfer the coconut chutney to the serving bowl.
• Meanwhile, heat a small pan with oil over medium heat.
• When the oil heats, add mustard and urad dal and fry until spluttering.
• Then add curry leaves until they become crisp.
• Switch off the heat and immediately pour the tempering on the chutney and mix it well.
• Serve this coconut chutney with idli, dosa, vadai or pakoda of your choice.

By Santhi Therese
The Indian Claypot