Coconut chutney is an essential side dishes that served mainly with idli, dosa and medu vada etc. It is one of the versatile chutney that goes well with any South Indian snack or breakfast. However, I am sharing an easy and a basic recipe of coconut chutney that made for decades and still do and it is easy to make as well. There are many ways of coconut chutney can be made by using a mixture of various herbs and spices, but coconut is always an important ingredient. Almost every family will have their own recipe for this chutney. The ingredients vary from state to state. Some people like to add a little tamarind and some a little curd. No matter which recipe you follow, the end result is delicious and super healthy chutney.
In the restaurants or hotel this coconut chutney is slightly different from the home made ones but whichever version you make, it’s delicious. There are many versions of this chutney like red chilli coconut chutney, green coconut chutney with coriander and mint, Andhra style with tamarind and Kerala style with coconut oil.
You can also make it dry or thin, depending on your taste preference. In short, this coconut chutney is easy to make as well as creamy also.
Here is how to make coconut chutney recipe at home.
Coconut Chutney
Print RecipeIngredients
- 1 cup fresh grated coconut (peel away the brown part)
- 2 tablespoons roasted peanuts
- 2 tablespoons curd
- 8-10 curry leaves
- 2-3 green chillies
- ½ inch ginger piece
- Salt to taste
- For Seasoning or Tadka - 2 teaspoons Oil
- ½ teaspoons Mustard (Rai)
- 1 dry red chilli broken
- 1 sprig curry leaves
Instructions
How to Make Chutney
- Add Coconut, peanuts, curd, curry leaves, green chillies and ginger along with little water to a blender or chutney jar.
- Blend all the ingredients until smooth. Pour water if needed and blend to get a smooth coconut chutney. Add salt.
- Transfer the chutney to a serving bowl.
For Tadka
- Heat a pan with 2 teaspoons oil. When the oil turns hot, reduce the flame.
- Add mustard until crackle then add curry leaves and broken red chilli.
- When the curry leaves turn crisp, pour this over the coconut chutney.
- Serve Coconut chutney with Dosa, Idli or Vada.
