“Coconut Chutney” is a traditional and essential accompaniment in South Indian cuisine, known for its fresh, creamy, and mildly sweet flavour. It is typically served with popular South Indian dishes like Idli, Dosa, Vada, and Paniyaram.
In our house, it is not just served for traditional South Indian dishes; it is also mandatory to serve alongside “Semolina Upma”. The combination of the soft, mildly spiced Upma with the creamy and flavourful chutney creates a perfect balance that elevates a simple breakfast into something truly satisfying.
Made from freshly grated coconut, this chutney is often blended with green chillies, roasted lentils, then tempered with mustard seeds, curry leaves, and a pinch of asafoetida for added flavour. Coconut Chutney is not only delicious but also a nourishing dish.
Ingredients:
- Fresh Coconut: half (medium size)
- Split black gram: 1 teaspoon
- Mustard seed: 1half teaspoon
- Curry leaves: 10-15 leaves
- Red chilli: 2 no.
- Madras onion: 2-3 no.
- Garlic: 1 flake
- Green chilli: 2 no.
- Salt: 1 teaspoon
- Refined oil: 1 tablespoon
Preparation:
- Take fresh coconut and break it, scarp only white portion of coconut through coconut scraper.
- Take scraped coconut into grinding jar.
- Grind well as chutney with help of water, keep aside.
- Slit green chilli, keep aside.
- Chop red chilli, keep aside.
Method:
- Take a wok, put mustard seed, when it sputters, add red chilli and split black gram.
- Fry until it turns golden in colour.
- Fry green chilies and curry leaves for few seconds.
- Pour ground coconut and salt, add water as per you liking of consistency.
- When it just starts boiling put the flame off.
- Stair it, wait for 5-10 minutes.
Transfer into serving bowl.and serve with upma, dosa,vada and idly.
Coconut chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.