Coconut Chutney Recipe

An South Indian classic coconut chutney recipe with few ingredients. Coconut chutney to serve with dosa, idli and vada, upma etc. I also serve coconut chutney with evening south Indian tiffin dishes like mysore bonda, pakoda, aloo bonda etc.

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Course: condiments

Cuisine: Indian, south indian

Keyword: chutney, coconut, coconut chutney, south Indian breakfast

Prep Time: 7

Cook Time: 2

Total Time: 9

Servings: serving

Calories: 123kcal

Author: Rekha Kakkar

Ingredients

200 g coconut fresh
20 g ginger
3 tablespoon peanuts roasted
2 green chilli
to taste salt
2 tablespoon chana dal roasted (for hotel style chutney)

Tempering/tadka

3 - 4 red chilli whole
1 tablespoon channa dal
1 teaspoon mustard seeds
1 - 2 sprigs curry leaves
1 tablespoon coconut oil

Instructions

Wash and chop coconut into small pieces.

Classic Coconut Chutney

In a grinder jar of your mixer grinder or a food processor, add roasted peanuts, green chilli, ginger, coconut and salt, grind it till it looks like fine shredded mixture.
Add 150 ml milk and grind the mixture to a smooth paste. Don't over process because oil from coconut may get separated, 2 minutes is a good enough time.
Now to prepare tempering take a small tempering/tadka pan and heat up the oil.
Add mustard seeds and chana dal to heated oil and cook on low heat till chana dal turns slightly brown. Add curry leaves, switch off the heat and pour this tempering over chutney.
Serve this coconut with Idli, dosa or any other south Indian tiffin item.

Hotel Style Coconut Chutney Method

Soak 3 tablespoons raw peanuts for 20-30 minutes
In a small grinder jar add coconut(chopped), Soaked peanuts, roasted chana dal, green chilli, salt to taste.
Add ¼cup water and grind into a smooth paste.
Heat one tablespoon oil and hing and mustard seeds
Add chana dal, broken whole red chillies, curry leaves stir over medium heat for a minute pour this over coconut mixture.
Hotel style coconut peanut chutney is ready to serve.

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