Coconut chutney is made with fresh coconut and is a condiment served with any South Indian snack like Idli, Dosa, Vada etc. It is as common to see this chutney in Indian restaurants as ketchup or mustard is at a McDonald’s.
I am doing a series on some South Indian food, and this coconut chutney comes right after the sambar powder. And like my ever popular Madras Tomato Chutney, this tastes great when made fresh at home!
There can be many variations of this chutney. Some use fresh green chillies, some use dry red chili, some are strong on the coconut with just a hint of coriander or cilantro, while some use a lot of cilantro. I personally prefer to add my heat in the tadka or tempering, and add loads of cilantro for a fresh herby taste. Fresh coconut is the star here.
You can use frozen fresh coconut.
But this recipe will not work with coconut milk or dry coconut flakes!
I generally mix in this coconut chutney with yogurt. Yogurt gives a nice sour taste and helps stretch the chutney. Plus I prefer the slightly diluted coconut instead of having too much coconut.
My appliance of choice for this coconut chutney is a food processor, because it allows you to add very little liquid and get away with it. You can thin out the chutney later with some water as needed.
The recipe for coconut chutney is very simple. The tempering will add another element. So try, really try to do it to get an authentic taste!
Coconut chutney made with fresh coconut, cilantro and yogurt is so easy. Serve with Idli or Dosa or slather this coconut chutney on bread or crackers.
Ingredients
- 1 cup fresh grated coconut
- ½ cup packed cilantro
- 2 Tbsp roasted split chickpea or dalia
- 1 cup yogurt
- Water if needed
- 1/2 tsp salt
- 1 tsp sugar
- 1-2 dry red chili broken
- 1 Tbsp sunflower oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- Pinch of hing or Asfoetida
- 6-7 curry leaves
Method
- Break and grate coconut using a coconut grater. Or you can use frozen fresh coconut that is already grated.
- Add coconut, dalia (called DaaLa in Marathi), cilantro or coriander and yogurt to food processor.
- Blitz until fine. Add water slowly if needed.
- Transfer to serving bowl.
- Heat oil in a small tadka kadai or wok.
- As oil heats, add mustard seeds and let them pop. Add hing or Asfoetida, and chana dal. Let chana dal turn slightly brown. Add broken red chili, curry leaves and switch off heat.
- Stand back because oil will splutter.
- Pour this tadka over the mixture in the bowl.
- Add salt and sugar and stir to combine.
- Add more yogurt or water to thin it out.
- Serve with Idli or Dosa.
This coconut chutney can actually be served as a condiment with any Indian meal. I have been known to use this as a sandwich spread too. It can liven up plain old toast any day!
Check out the nutrition for a 1/4 cup serving!
So try this simple recipe and make lots. Freeze it in small containers to use as needed.
