Coconut chutney is a flavorful and creamy accompaniment that pairs perfectly with South Indian dishes like dosa, idli, and vada. This recipe uses fresh coconut, green chilies, garlic, and aromatic spices to create a delicious chutney. It's a simple yet delightful recipe that brings out the authentic flavors of South Indian cuisine.
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Grate or chop the fresh coconut into small pieces.
In a blender, add the coconut, green chilies, garlic, coriander leaves, cumin seeds, and salt.
Blend the ingredients into a smooth paste, adding a little water if needed to achieve the desired consistency.
Heat coconut oil in a small pan.
Add mustard seeds and let them splutter.
Add curry leaves, red chilly, and a pinch of hing. Sauté for a few seconds.
Pour the tempering over the prepared chutney and mix well.
Use fresh coconut for the best flavor and texture.
Adjust the number of green chilies based on your spice preference.
Adding a little water while blending helps achieve a smoother consistency.
For a richer flavor, you can roast the cumin seeds before adding them to the blender.
Can I use frozen coconut instead of fresh coconut?
Yes, you can use frozen coconut, but ensure it is thawed properly before blending for a smoother texture.
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 skip the tempering step?
Tempering adds an extra layer of flavor, but you can skip it if you prefer a simpler version of the chutney.
What dishes pair well with coconut chutney?
Coconut chutney pairs well with South Indian dishes like dosa, idli, vada, and even as a dip for snacks.
Can I make this chutney vegan?
This chutney is naturally vegan as it uses plant-based ingredients like coconut, spices, and coconut oil.
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