Best Tasting Coconut Chutney

This has been my favorite coconut chutney, perfect with dosa, idli or appam…

Many South Indian dishes are served with chutneys especially Dosa & Idlis. Chutney is comfort food with its spicy and tangy taste. There are a few chutneys that can be made without the addition of coconut. However, my favorite is chutneys made with coconut. In this recipe, I’ve also added onion & tomato and whole red dried chilies impart the required heat.

Give it a try and this will turn into your favorite chutney.

Other Chutney Recipes, click here

Instant Pot Fermented dosa recipe, click here

Cooking Video

 


Best Tasting Coconut Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chutney
Cuisine: Indian
Ingredients
For Roasting
  • Coconut oil- 1 tbsp
  • Chana dal- 1 tbsp (optional)
  • Shallots or small onions, sliced- 2 shallots or 4 small onions
  • Garlic, chopped- 2 cloves
  • Ginger, chopped- 1 tbsp
  • Whole dried red chilies- 3 or 4
  • Cumin seeds-1 tsp
  • Tomato, chopped- 1
  • Coconut, grated- 1 cup
  • Water- 1 cup
For cooking
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dried red chilies- 2, halved
  • Curry leaves- 1 sprig
  • Tamarind extract- 2 inch slice soaked in ¼ water for 5 minutes
  • Salt- 1 to 1½ tsp
  • Water- ¼ to ½ cup
Instructions
  1. In a bowl, soak 2 inch slice tamarind in ¼ cup water for 5 minutes. Squeeze the tamarind in water, drain the extract and discard the skin.
  2. Place a pan over medium heat, let turn hot.
  3. Add coconut oil, followed by chana dal; let turn light golden brown.
  4. Add onion, ginger, garlic, dried red chilies, cumin seeds, tomato and coconut. Saute and roast for a few minutes till coconut turns golden in color.
  5. Remove pan from the heat, let cool down.
  6. Add to a blender jar along with 1 cup water and grind to a coarsely smooth mixture.
  7. Place a pan over medium heat, add oil.
  8. Add mustard seeds, let splutter.
  9. Add dried red chilies & curry leaves.
  10. Add the ground coconut, combine well.
  11. Add tamarind extract.
  12. Add salt to taste & add ¼ to ½ cup water to thin down the chutney; cook for 2 minutes.
  13. If you prefer thick chutney, you can skip adding water.
  14. Serve into a bowl and enjoy with dosa, idli, appam etc.