Coconut chutney recipe with lot of variations, tips and tricks to make the Best coconut chutney.
This is a very easy and common side dish made in South Indian households. Though mainly for idli and dosa, its also best for pongal, vadai, upma etc.
I have been thinking how to post this basic and simple recipe here. But many of the readers who are beginners/ new to cooking ask me how to make coconut chutney. So I think its high time to post this one here.
The recipe is so simple and easy that can be made in a jiffy, there are lots and lots of variations that can be done with this basic recipe. So the notes will be longer than the recipe 😋. Also few tips and tricks for making perfect tasty chutney.
- Add a small pinch of tamarind (Add more chilli to balance)
- One garlic flake while grinding will give amazing flavor.
- Add a piece of ginger while grinding
- One small onion (Shallots) while grinding
- 3-4 curry leaves while grinding
- Add a half tomato sauteed while grinding (Add more chilli to balance)
- Half onion sauteed while grinding
- Add roasted chana dal in place of fried gram dal
- Use roasted red chillis in place of green chillis.
- Add roasted peanuts in place of fried gram dal.
- Temper 2 tablespoon finely chopped small onions and make chutney watery.
- Fry some carrot and grind along to make carrot chutney.
- Add a few drops of coconut oil and mix after grinding for a nice flavor or you can use coconut oil for tempering too.
- White color chutney – Scrap the coconut without any brown skin for whiter results. Also adding more green chilli or fried gram dal can give dull color chutney.
Using milk for grinding gives more white result and a naturally sweet taste too.
- Troubleshoot – If it becomes watery, you can add more coconut or pottukadalai to make it thick. Adjust spice and salt as needed. Add water carefully less and later you can dilute as needed.
- Choosing coconut – Using fresh coconut, that is pale in color than the dark brown color works best.
- Do not touch the chutney with bare hands while grinding if you are packing it and makes sure you temper the chutney as my mom / MIL says it keeps the chutney longer without getting spoilt.
Goes well with
Best Coconut chutney recipe
Equipments (Amazon Affiliate links)
- ½ cup Grated coconut
- 2 tablespoon Fried gram dal pottukadalai
- 2 Green chillis
- Salt & Water – As needed
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- Grate coconut, place it along with chilli, fried gram dal, salt in a blender/ mixie.
- Add little water along and grind until smooth or desired consistency.
- Always use freshly broken and scrapped coconut for best tasting chutney.
- Don’t use dried up coconut. If the coconut is little bit on the tender side, then it will taste great.
- Grate coconut, place it along with chilli, fried gram dal, salt and little water in a blender to grind it until smooth or desired consistency.
That’s it, you can pair it up as side dish for most of the south Indian breakfasts.