Coconut Chutney

I would say that this coconut chutney is versatile, besides being a classic accompaniment for South Indian staples like idli, dosa, uttapam and vada.
Prepared using blended raw coconut and roasted chana with spices. The mustard seeds along with curry leaves are tempered in a little oil and then poured on the blended coconut mix. Ginger and green chillis add a nice piquancy to this chutney recipe.

All the ingredients of the chutney will be readily available at any Asian or Indian grocery store in UK.

Coconut Chutni

I would say that this coconut chutni is versatile, besides being a classic accompaniment for South Indian staples like idli, dosa, uttapam and vada.

Prepared using blended raw coconut and roasted chana with spices. The mustard seeds along with curry leaves are tempered in a little oil and then poured on the blended coconut mix. Ginger and green chillis add a nice piquancy to this chutney recipe.

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Prep Time 10 mins

Cook Time 3 mins

Total Time 13 mins

Servings 4

Ingredients

  

• 1/2 cup tightly packed fresh coconut 250ml measure
• 2 tbsp unsalted roasted chana
• 1/2 inch fresh ginger
• 1-2 small green chillies (optional )
• 3-4 tbsp water or as required for blending
• Salt as per taste

FOR TEMPERING:

• 2 tsp olive oil
• 1/2 tsp mustard seeds / rai
• ½ tsp urad dal
• 1 kashmiri red chilli dried
• Pinch of asafoetida
• Few curry leaves

Instructions

 

• To make this delicious Coconut Chutney recipe, grind grated coconut, green chillies, roasted chana, ginger, and salt in a blender. Make sure that its consistency is thick and not too thin.
• For tempering heat oil in a small pan, add mustard seeds.When these splutter add urad dal, when it turns golden, add curry leaves, dried Kashmiri mirch and pinch of asafoetida.
• Fry for few seconds, until curry leaves turn crispy and chillies turns little darker imparting it’s pungent aroma.
• Remove the pan from heat and immediately pour the tempering mixture over the chutney, mix it well

Notes

• Coconut is the key ingredient of this chutney. I prefer to use fresh coconut, though desiccated coconut can also be used.Use warm water while blending when dessicated coconut is used. If using frozen coconut, thaw it in the refrigerator and not in the microwave.
• Fried gram or bhuna chana is one of the ingredient that is used in the chutni. It adds a thick texture & a nutty aroma to the coconut chutni . If you are not accessible to it, just replace it with bengal gram or chana dal, which can be roasted before use.
• Chilies are used to add heat & spice to the coconut chutney. Green chilies are the best choice but red chilies can also be used. Just fry the red chilies in hot oil until crisp and then blend them with other ingredients.
• You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves, garlic, lemon juice and tamarind paste.
• Use of thin coconut milk and grating only white meat of coconut can deliver more whitish appearance to chutney.
• Better to consume fresh, for best taste and flavours.