Coconut Chutney | Easy Side Dishes

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Over the last few months, I have posted a number of South Indian breakfast recipes. One of the staple side dishes for any of the South Indian breakfast items happens to be coconut chutney. There are many versions of the coconut chutney ranging from how its made in restaurants to small hotels to every household. Yes, almost every South Indian home would have a different version – their own version of this coconut chutney. Today, the recipe I am posting is the most basic one and how we regularly make it at our home. This is one of my favorite chutneys from growing up days and needless to say, when my Amma makes it, it has a special taste. My MIL’s version is pretty great too for she does a few things differently – that’s a recipe for some other day. This coconut chutney is made from fresh coconut and goes really well Idli, Dosa, Pongal or Upma. I sometimes love it with roti too (that’s a pure South Indian talking :D)

Check out the other side dishes for idli-dosa from here!

Check out the South Indian breakfast recipes from here!

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To make Coconut Chutney

  • Servings: 2
  • Difficulty: Easy
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What I used –
  • Coconut Finely Chopped, ½ cup
  • Fried Gram, 2 tbsp
  • Green Chillies, 2-3
  • Tamarind Pulp, ½ tsp
  • Salt, as required
  • Oil, ½ tsp
  • Mustard Seeds, ½ tsp
  • Jeera/Cumin Seeds, ½ tsp
  • Dried Red Chilly, 1
  • Curry Leaves, a few
  • Water, as required

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How I made –

1. In a mixer jar add finely chopped coconut, fried gram, green chillies, tamarind pulp and salt. Blend it into a smooth powder. Scrape the edges of the mixer jar. Add water as required and run the mixer grinder on medium-low speed until the chutney is smooth.

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2. Remove it on to a bowl. In a small pan, heat ½ tsp of oil. Add mustard seeds, cumin seeds and red chilly cut in halves. As mustard seeds and cumin seeds begin to splutter, add washed curry leaves and switch off the flame. Add this tempering to the fresh coconut chutney. Mix well.

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3. Serve with any South Indian breakfast dishes.

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Note –
  • Instead of using chopped coconut, can use grated coconut as well. Increase the quantity of grated coconut to 3/4th
  • Adjust the number of green chillies as per spice preference.
  • If you don’t have tamarind pulp, use a small piece of fresh tamarind. Adjust the quantity as per tanginess required.
  • The amount of water can be adjusted as per the desired thickness of the chutney. I make mine not too watery.
  • This chutney tastes best when consumed fresh, doesn’t retain in freshness when stored in a fridge.

37 thoughts on “Coconut Chutney | Easy Side Dishes

  1. I have never tried coconut chutney but I have noticed that its a very popular thing in Indian cuisine! I feel like its time to try it!

  2. If I only had coconut to eat for the rest of my life, I would die happy but this looks like a step nearer to heaven and I will add it to my list of must-makes which is already stretching out of the door as a result of following your blog!

      1. I’m finding my feet in the New World having arrived from France for an extended period just before New Year. The exciting news is that my blogging friend Pan has pointed me to the most wonderful grocery store and my husbands colleague Kim has ordered me to visit what he says is a real spice market a few miles east of here. This should mean I can gather ingredients and get started! In France incidentally, I live in the middle of no-where so I have to improvise ….

        1. I can so understand your trouble over finding all these spices, especially in a new place 🙂 Also, improvisation is good. Isnt that how great recipes are discovered?! 🙂

  3. Ahem ahem.. One of my few dishes which turns out edible.. 😉

    Will try adding tamarind next time. And jeera for tempering too.. 🙂

    And ohh.. What a click CH… Super!

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