Coconut Chutney is a traditional South Indian Chutney that we serve for breakfast. It goes well with Idli, Dosa, Pongal,upma, and whatnot.
Chutney is a staple food in South Indian Cooking, almost all the breakfast and tiffin recipes are served with some sort of chutney. Coconut Chutney is another common dish made in our place, Almost 4 or 3 days a week I prepare this simple coconut chutney.
About Coconut chutney
Chutney is like mandatory stuff for our breakfast in South India. We prepare various types and out of that Thengai Chutney is an easy to prepare dish. I have also shared another two versions of coconut chutney in blog already.
Coconut Chutney is a vegan chutney and I can also be a no-cook one. Except for the tadka part, You can skip it and it still tastes delicious.
Ingredients for Coconut Chutney
You will need a handful of common Pantry ingredients for this delicious Narial Chutney. Here we go
Coconut is the main ingredient for coconut Chutney. You can use freshly grated coconut or even frozen coconut works better.Another option is un sweetened desiccated coconut also works well.
Roasted Gram Dal
We usually add roasted gram dal to give a nice flavor and volume to the Chutney. You can also replace it with Roasted Peanuts. Both work well and gives a delicious chutney.
Green chili gives the spice quotient for the chutney. We can also replace it with red chili for a smokey flavor.
Tadka for Coconut Chutney
Tadka always enhances the tastes of the chutney. We usually use mustard, Cumin, Dry red Chilli, and Curry leaves for the chutney tadka. But urad dal or Channa dal can also be added for a nice crunch in the chutney.
You can also simply skip the tadka and serve it as a no-cook chutney.
How to make Coconut Chutney , Pictorial
1. In a blender add in the grated coconut, Green Chilli and potukadalai.
2. Pulse it for few secs. Next add in the water.
3. Blend well to form a fine paste, Add the required Salt.
4. Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Delicious chutney is now ready to be served.
Variations in Coconut Chutney
- We can use Roasted peanuts instead of Roasted Gram Dal.
- A small piece of Ginger or garlic can also be added for taste.
- If you like a sour taste, you can also add 2 tbsp of yogurt to the chutney, it gives a nice flavor.
- In place of green chili, we can also add dry red chili.
- Along with the tadka, we can add few urad dal for a crunch.
My personal suggestion would be anything with coconut should be consumed fresh. It will not stay good when frozen. So always make the chutney in small quantity or as you prefer and finish it off in the same meal itself.
Similar Chutney Recipes:
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
Standard 1 cup measures 240 ml
- Tadka pan
- ½ cup Coconut
- 2 Green Chilli
- 2 tbsp Gram Dal / Potukadalai
- ¼ cup Water
- Salt as needed
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 3 nos Dry Red Chilli
- 1 spring Curry Leaves
- In a blender add in the grated coconut, Green Chilli and potukadalai.
- Pulse it for few secs. Next add in the water.
- Blend well to form a fine paste, Add the required Salt.
- Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds ,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Coconut chutney is now ready to be served.
- Serve hot with dosa, Idli, Adai or Pongal.
- Use fresh coconut for a yummy chutney.
- A small piece of ginger can also be used for flavour.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.