Coconut chutney is one of the easiest dishes to make. It just needs a couple of ingredients and and hardly takes anytime to prepare. Also it is one of the most famous chutneys of Indian cuisine. A person from the south of India cannot imagine his food without coconut chutney. Its pretty much the staple side dish to almost every main dish in the south Indian menu.
Growing up I remember my mother making this for us. Even though we were not from the southern part of India my family had a taste for southern cuisine. Ironically now I have a husband from the south who has a taste for northern cuisine !
A coconut chutney is an extremely healthy dish to have and it rates quite high on the taste quotient as well. We can have it as a side dish for idly, dosa, vada, uthappam and many more. One can have it as a stand alone item as well.
There are many variations to this chutney. Anyone who has gone into a south Indian restaurant will notice a green chutney and a red chutney. These two are simply variations of the coconut chutney with some mint and red chilli mix. You can also try cilantro mix. Chana dal is also a very popularly mixed item. My mother used to mix peanuts to the chutney. This however is a recipe from the south and looks at the basic version of the coconut chutney.
Do note in India we tend to have a coconut grating device in our homes. In case you don't have that you can simply smash the coconut. Cut them into small pieces and then pulse it in a mixer/grinder. Don't make it too creamy. Leave some texture ....
Ingredients
1 fresh coconut grated.
1-2 green chilies, chopped. As per taste
1 inch ginger, chopped.
1/2 tsp salt/to taste.
3/4 – 1 cup water or as needed
1 tbs Coconut oil.
1/2 tsp mustard seeds
1/2 teaspoon urad dal
2 dried red chilies, broken
10-12 curry leaves
The Recipe
To a blender add coconut, green chilies, ginger, salt and water.
Grind to a smooth paste. Transfer chutney to a large bowl.
For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop.
Add urad dal, red chilies. Stir for 30 seconds or so. Add curry leaves, stir and remove pan from heat.
Pour tempering over the bowl of chutney, stir and serve.
Thats it! The chutney is ready. Now you are ready to start spicing various other main dishes using this very versatile side dish. Which is also extremely healthy as it is tasty.
I hope you enjoy this dish as much as i do. If you wish to know anything about Indian cooking do reach out via the comments. I will try my best to share.
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Yenjoy!