COCONUT CHUTNEY

Chutney is a traditional South Indian condiment. Chutney is made in, every home of South India, almost every day. Our breakfast is incomplete without a chutney. Chutneys are not only a side-dish for breakfast, it also goes really well with popular Indian snacks like bonda, bajji and vadai too.

In South India, we make different kinds of chutneys, and coconut chutney is one among them. Coconut is the main ingredient of coconut chutney. Coconut chutney can be made in so many different ways. Each recipe has its unique taste.

ABOUT THE RECIPE:

This coconut chutney is what we have been making in our home for years. We in our home make, coconut chutney in so many different ways, but this is the recipe, that we make, when we are in a hurry. It is made with very few ingredients. It doesn’t involve any cooking, and can be made in just 5 minutes.

INGREDIENTS FOR COCONUT CHUTNEY:

• COCONUT (DICED OR GRATED) – 1/2 CUP
• FRIED BENGAL GRAM – 1/2 CUP
• GREEN CHILLIES (MEDIUM SPICY) – 3 NOS
• ONION (SMALL) – 1 NO
• SALT – AS REQUIRED

FOR TAMPERING (OPTIONAL):

• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• CURRY LEAVES – 5 NOS
• DRY RED CHILLIES – 2 NOS
• OIL – 1 TBSP

HOW TO MAKE COCONUT CHUTNEY:

• In a blender, add coconut, fried bengal gram, green chillies, onion and salt.
• Add water, little at a time and, blend everything to a thick paste.

• Transfer it to a serving bowl.
• Heat a tadka pan, and add 1 tbsp of oil to it.

• Add the mustard seeds and urid dhal to it. Let the mustard seeds splatter and the urid dhal turns golden brown in color.

• Turn of the flame, and add the curry leaves and dry red chillies, it will fry from the heat in the oil. Cut the red chillies into two halves.

• Pour the tampering onto the coconut chutney, and mix it well.

YUMMY AND DELICIOUS COCONUT CHUTNEY IS READY.

SERVE IT WITH YOUR FAVOURITE BREAKFAST OR SNACK.

I HAD MY COCONUT CHUTNEY WITH CRISPY VAZHAIPOO VADAI.

VARIATIONS:

• Tampering is completely optional. It tastes good without tampering.
• It can be served as a thick chutney or, 1/4 cup of water can be added to it, and can be served as thanni(watery) chutney. This thanni chutney goes really well with idlis and uthappam.
• Adding onions is optional. It still tastes good without onions.
• Green chillies can be replaced with dry red chillies. The colour of the chutney changes to light peach color. The taste also slightly differs, but it tastes, as good as this chutney.

PRO TIP:

• Always use fresh coconut to make chutneys. Since the coconut taste dominates the recipe, if the coconut is not fresh, the chutney might not taste good.
• Do not add the water at the beginning. First blend all the ingredients without adding any water. This might help all the ingredients to blend evenly. Once everything is ground coarsely, add water to it and blend.

NOTE:

Coconut chutneys can get spoiled easily. Once it has been made, it can be kept at room temperature for only upto 3 to 4 hours. It can be stored in the refrigerator after the time period.

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COCONUT CHUTNEY

Recipe by foodpassion1513Course: Breakfast sidedish, chutney, Coconut chutney

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

50-60

kcal

Chutney is a traditional South Indian condiment. Chutney is made in, every home of South India, almost every day. Our breakfast is incomplete without a chutney. Chutneys are not only a side-dish for breakfast, it also goes really well with popular Indian snacks like bonda, bajji and vadai too.
In South India, we make different kinds of chutneys, and coconut chutney is one among them. Coconut is the main ingredient of coconut chutney. Coconut chutney can be made in so many different ways. Each recipe has its unique taste.

Ingredients

• INGREDIENTS FOR COCONUT CHUTNEY:

• COCONUT (DICED OR GRATED) – 1/2 CUP

• FRIED BENGAL GRAM – 1/2 CUP

• GREEN CHILLIES (MEDIUM SPICY) – 3 NOS

• ONION (SMALL) – 1 NO

• SALT – AS REQUIRED

• FOR TAMPERING (OPTIONAL):

• MUSTARD SEEDS – 1/2 TSP

• URID DHAL – 1/2 TSP

• CURRY LEAVES – 5 NOS

• DRY RED CHILLIES – 2 NOS

• OIL – 1 TBSP

Directions

• HOW TO MAKE COCONUT CHUTNEY:
• In a blender, add coconut, fried bengal gram, green chillies, onion and salt.
• Add water, little at a time and, blend everything to a thick paste.
• Transfer it to a serving bowl.
• Heat a tadka pan, and add 1 tbsp of oil to it.
• Add the mustard seeds and urid dhal to it. Let the mustard seeds splatter and the urid dhal turns golden brown in color.
• Turn of the flame, and add the curry leaves and dry red chillies, it will fry from the heat in the oil. Cut the red chillies into two halves.
• Pour the tampering onto the coconut chutney, and mix it well.
• YUMMY AND DELICIOUS COCONUT CHUTNEY IS READY.

Notes

• VARIATIONS:
  Tampering is completely optional. It tastes good without tampering.
  It can be served as a thick chutney or, 1/4 cup of water can be added to it, and can be served as thanni(watery) chutney. This thanni chutney goes really well with idlis and uthappam.
  Adding onions is optional. It still tastes good without onions.
  Green chillies can be replaced with dry red chillies. The colour of the chutney changes to light peach color. The taste also slightly differs, but it tastes, as good as this chutney.
  
• PRO TIP:
  Always use fresh coconut to make chutneys. Since the coconut taste dominates the recipe, if the coconut is not fresh, the chutney might not taste good.
  Do not add the water at the beginning. First blend all the ingredients without adding any water. This might help all the ingredients to blend evenly. Once everything is ground coarsely, add water to it and blend.
  
• NOTE:
  Coconut chutneys can get spoiled easily. Once it has been made, it can be kept at room temperature for only upto 3 to 4 hours. It can be stored in the refrigerator after the time period.