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coconut chutney recipe South Indian style

Coconut Chutney

Rekha Kakkar
Learn how to make this easy classic South Indian coconut chutney. Perfect for serving with dosa, idli or uthapam.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course chutney Sauce
Cuisine south indian
Servings 6
Calories 433 kcal

Ingredients
  

  • 1 coconut
  • 3 tablespoon peanuts
  • 10 g ginger
  • 3 green chilies
  • ½ teaspoon salt
  • ½ cup water
  • 1 tablespoon yogurt optional
  • 1 tablespoon coconut oil
  • A pinch asafoetida
  • ½ teaspoon mustard seeds
  • 2 red chilies whole
  • 1 teaspoon black gram
  • 1 teaspoon split chickpeas
  • 8 curry leaves

Instructions
 

  • Grind the Chutney: In a grinder jar, combine fresh coconut, peanuts, ginger, green chilies, and salt. Blend until the mixture is coarsely ground.
  • Add Water and Yogurt: Pour in the water and add yogurt (if using) to make the chutney smoother and creamier. Grind again until the chutney reaches a smooth consistency. Set aside.
  • Prepare the Tadka: In a small pan, heat coconut oil. Once hot, add hing, mustard seeds, whole red chilies, udad dal, chana dal, and curry leaves. Sauté until everything is sizzling and aromatic.
  • Combine and Serve: Pour the sizzling tadka over the freshly ground coconut chutney. Stir well and serve it immediately with dosa, idli, or uttapam. Enjoy!

Notes

  1. Always use fresh coconut for the best flavor and texture.
  2. Adjust the consistency by adding more or less water depending on how thick you like your chutney.
  3. Use a high-powered blender to ensure a smooth and creamy chutney.
  4. Prepare the tadka on medium heat to avoid burning the spices.

Nutrition

Calories: 433kcalCarbohydrates: 32gProtein: 13gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 1661mgPotassium: 604mgFiber: 12gSugar: 11gVitamin A: 1180IUVitamin C: 306mgCalcium: 126mgIron: 3mg
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