Coconut chutney recipe: a simple and easy to do chutney recipe, must with idli , dosa or dhokla.
Chutney, a common name for Indian dip, is popular in many forms and served in many ways in different parts of India. Coriander chutney, coconut chutney, garlic chutney, mint (pudina) chutney, sweet and sour chutney are few of the most popular ones. Red, green, brown, white, they come in many colors and many flavors to spice up regular daily meal.
Depending upon the type of food there are different types of chutneys. With snacks like samosa, kachoris, and other deep fried snacks I prefer to serve coriander chutney along with sweet and sour chutney. With chaats like aloo tikki or dahi vada I use sweet and sour chutney. With omelets, I serve tomato and coriander chutney and so on. But you can of course mix and match food with any chutney based on your preferences.
Talking about this coconut chutney, this goes very well with most of the south Indian snacks like Idli, vada, bonda. In this coconut chutney I also used coriander leaves but this coconut chutney can be made with or without coriander leaves. You can use fresh, frozen or dry coconut in this chutney. I prefer using roasted gram (bhuna chana) but you can also use roasted peanuts instead. Add green chillies based on how much heat you like. To get slightly different flavor and taste you can also add a clove of garlic in this chutney. Tadka (tempering) is always optional, but I would recommend it for getting that perfect taste.
Coconut chutney recipe video in easy steps.
Here is a link for some more chutney recipes you may like: chutney.
Coconut chutney detailed recipe card below:
- Grated coconut (fresh or frozen): 1 cup,
- Roasted (bhuna) chana: ¼ cup,
- Green Chilly (hari mirch): 4-5,
- Coriander or cilantro leaves (hari dhania): ¼ cup,
- Mustard seeds (rai): 2 tsp,
- Red chiily (khari lal mirch): 2,
- Cooking Oil,
- Put grated coconut, chilly, coriander leaves, salt, roaster chana and little water in blender.
- Make a thin paste.
- Heat oil in pan, put mustard seeds and red chillies fry for few seconds and pour it over chutney.
- Enjoy this chutney with vada, idli, dosa.
2. Sometimes I mix yogurt at the end to give chutney little sour taste.
3. You can use dry or fresh coconut for this recipe.
4. If you are using frozen coconut take out the coconut out from the freezer at least two hours before making chutney.
5. Put very little water while grinding otherwise chutney will become watery.