What is Coconut Chutney?
Coconut chutney is a kind of creamy, flavorful sauce made with ground coconut, green chilies, roasted chana dal, and spices. This is a common Indian side dish that’s frequently served in a bowl and complements every type of Indian dish, especially those typically from South India.
Coconut chutney pairs well with dishes like chana curry and dal, as well as breakfast staples like vadas, dosas, and idlis. The chutney is a savory side dish that combines the spiciness of spices and chilies with the rich, nutty flavor of coconut. This is an easy-to-make recipe, just needs very few steps to follow and some common ingredients. Come, let’s learn how to make this delicious chutney.
Coconut Chutney Ingredients
To make coconut chutney, you’ll need the following ingredients:
- 1. Fresh or frozen coconut (grated or ground) – 1 cup
- 2. Green chillies – 2-3 (adjust to taste)
- 3. Roasted chana dal – 2 tablespoons
- 4. Ginger – 1-inch piece
- 5. Salt – to taste
- 6. Water – as needed for blending
For tempering:
- 1. Oil – 1 teaspoon
- 2. Mustard seeds – 1/2 teaspoon
- 3. Curry leaves – a few
- 4. Dried red chili – 1 (optional)
- 5. Asafoetida (hing) – a pinch (optional)
Step by Step How to Make Coconut Chutney
Here is a step-by-step guide to making coconut chutney:
Before you start the cooking process, you should keep things handy to save time and make the entire process hazardless.
If you are using frozen coconut, thaw it to room temperature. In the meantime, chop the green chilies and ginger into small pieces.
In a blender, add the grated coconut, green chilies, roasted chana dal, ginger, and salt. Add a little water to blend the ingredients smoothly.
Blend until you get a thick, smooth consistency. Add more water if needed to reach your desired consistency. Keep this aside.
Now, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, dried red chili, and a pinch of asafoetida (hing) if using. Fry everything for a few seconds until it starts releasing beautiful fragrant.
Now, you have to combine everything. Pour the tempering over the blended chutney and give it a good mix. Serve the coconut chutney in a bowl alongside idlis, dosas, vadas, dal, chana curry, or whatever you want.
Tips for Coconut Chutney
- Add Tamarind: To get a tangy flavor, grind ½ to 1 teaspoon of tamarind with the other ingredients. This will give a tangy flavor and taste.
- By adding tamarind, you may extend the chutney’s shelf life. Tamarind-infused chutney keeps well in the freezer for up to a day.
- After grinding the chutney mixture, transfer it to a bowl and temper it with two or three tablespoons of fresh yogurt (curd).
- Try to consume the coconut chutney fresh. If you have to freeze it, store it in the freezer and use it within a day. Coconut loses its flavor if you keep it for longer.
- Grind desiccated coconut or coconut powder with warm water to get the right consistency.
- You may easily adjust the recipe to your requirements by halving, doubling, or tripling the ingredients.
Other variations hotel style coconut chutney
Ingredients:
- – ½ cup grated fresh or frozen coconut
- – ¼ cup roasted chana dal (roasted Bengal gram)
- – ½ inch ginger, chopped
- – 1 to 2 green chillies, chopped
- – 15 to 20 curry leaves
- – 2 teaspoons oil (coconut oil or sunflower oil)
- – Salt, as required
- – ¼ cup water (or as needed)
Cooking method:
First, heat 2 teaspoons of oil in a frying pan over low heat. Then, add 15 to 20 curry leaves and fry them, stirring often, until they become crispy or about 1-2 minutes. Remove the pan from the burner and let the curry leaves and oil mixture cool. Keep this aside.
In a chutney grinder or small blender, combine ½ cup grated coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 chopped green chilies, and salt to taste. Add the cooled curry leaves and oil mixture to the blender.
Add ¼ cup water (or as required) to the blender. This is to help the blending. Grind the mixture to a smooth consistency. For a thicker chutney, add less water.
The hotel-style coconut chutney is ready. Now, serve it with plain dosa, rava dosa, rava idli, or uttapam.
Tip: Try to consume the chutney fresh for the best flavor.
Storage Tips: The chutney can be frozen and used within a couple of days. In cooler climates, the chutney will last a few hours in the refrigerator. In warmer climates, consume it sooner.
Storage
1. The best coconut chutney is made with fresh coconut. The flavor and texture are at their peak right after cooking.
2. If want to store the chutney for a few days, place it in an airtight container and refrigerate. Store it in the refrigerator’s frozen section to keep it fresh.
3. Use tamarind, it might help the chutney last longer on the shelf. At this point, you can freeze the chutney for a maximum of one day.
4. Use warm water while grinding coconut powder or desiccated coconut for chutney to achieve the right consistency. In the short run, this method can help maintain the chutney’s texture.
5. Due to its high moisture content, coconut chutney spoils quickly even if it is exposed to room temperature for a lengthy period.
6. Before serving, thaw any frozen chutney at room temperature. Give it a good whisk just before serving to restore its creamy smoothness.
Conclusion
Coconut chutney is a delicious accompaniment that enhances the taste and mood of the entire meal. This is best suits to a variety of Indian dishes, from breakfast items like idlis and dosas to main courses like dal and chana curry. But coconut chutney is not just of one type or limited to a single recipe. Coconut chutney comes in many variations, such as Pudina coconut chutney, Red coconut chutney, Corriander coconut chutney, and many more.
