Coconut chutney South Indian, is a versatile chutney prepared with fresh coconut & pairs well with South Indian breakfast recipes like idli, dosa, pongal, upma, etc.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Chutney (Side Dish), Chutneys, Condiment
Cuisine: Indian (South Indian)
Keyword: Coconut Chutney, Quick, Easy, Thengai Chutney, Nariyal ki Chutney, Kobbari Pachadi, Chutney for Idli Dosa,
Servings: 4
Calories: 60kcal
Author: Padma Veeranki
Ingredients
To Grind:
1cupFresh Coconutgrated
2TbspRoasted Gram DalPottukadalai
1CmTamarind Piece
3Green Chilliesroughly chopped
1/2tspCumin Seeds
1inchGinger
Salt to taste
Wateras required
For Tempering:
1TbspOil
1/4tspMustard Seeds
1/2tspCumin Seeds
1tspBlack GramUrad Dal
2 Dry Red Chilies
A pinch of Asafoetida
Few Curry Leaves
Instructions
Add all the ingredients under the section “To Grind” in a mixer jar.
As you blend for about 1 minute, slowly add in up to ½ to 1 cup of water depending on your desired thickness. (Less water gives thicker chutney).
Add salt as needed. You want the chutney to be smooth but not too thick or too runny. Transfer to a bowl and leave to the side.
Tempering:
Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
Once lentils turn brown, add A pinch of Asafoetida and a few curry leaves and turn off the heat.
Pour the tempering over ground coconut chutney and serve with any South Indian breakfast like idli, dosa, pongal, vada, etc.
Recipe Video
Notes
As mentioned, try your best to use fresh ingredients for this recipe.
Adjust spice level with Green Chilies to suit your taste, but do not go overboard as this is supposed to be a white chutney!!
For a green version of this chutney, add a handful of coriander or mint leaves to the coconut while grinding it.
For a red version of this chutney, use dry red chillies instead of green. But, saute red chillies in a tsp oil before grinding.
While grinding, add water to the chutney as per the consistency required.
For the tangy flavour, you can add yoghurt instead of tamarind.
Store this Chutney in a refrigerator if you want to serve it later. It lasts for about 2-3 days when refrigerated.