Coconut chutney is a classic accompaniment in South Indian cuisine. This creamy and flavorful chutney is made with fresh coconut, roasted gram dal, green chilies, and ginger. It pairs perfectly with idlis, dosas, and other South Indian dishes. The recipe is simple and quick, making it a staple in many households.
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Grate the coconut, avoiding the outer skin.
Add the roasted gram dal to the grated coconut.
Add green chilies, ginger, and salt to the mixture.
Use a wet grinder to make a semi-fine paste. Adjust the consistency with water.
Add salt if needed and serve with tempering.
Use fresh coconut for the best flavor and texture.
Adjust the number of green chilies based on your spice preference.
For a richer flavor, you can add a tempering of mustard seeds, curry leaves, and dried red chilies in oil before serving.
Can I use frozen coconut instead of fresh coconut?
Yes, you can use frozen coconut. Make sure to thaw it completely before using for the best texture and flavor.
What can I use instead of roasted gram dal?
You can substitute roasted gram dal with peanuts or cashews for a slightly different flavor.
How long can I store coconut chutney?
Coconut chutney is best consumed fresh, but it can be stored in the refrigerator for up to 2 days in an airtight container.
Can I make this chutney without a wet grinder?
Yes, you can use a blender or food processor instead of a wet grinder. Just ensure to add water gradually to achieve the desired consistency.
Is this chutney suitable for freezing?
Coconut chutney is not ideal for freezing as it may lose its texture and flavor. It's best to prepare it fresh.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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