Coconut Chutney & Variations

by Inherited Seeds

 

Servings: 4-5 | Preparation Time: 10 minutes | Cooking Time: 5 minutes

Ingredients:

For the Chutney:

  • 1 cup grated fresh coconut
  • 2 tablespoons roasted chana dal (dalia)
  • 2 green chilies (adjust to taste)
  • 1 small piece of ginger (optional)
  • 1/4 cup water (adjust for desired consistency)
  • Salt to taste

For Tempering:

  • 1 teaspoon coconut oil (or any neutral oil)
  • 1/2 teaspoon mustard seeds
  • 1 dried red chili
  • 1 sprig of curry leaves
  • A pinch of asafoetida (hing)

Instructions:

  1. Blend the Chutney:
    • In a blender, combine grated coconut, roasted chana dal, green chilies, ginger (if using), and salt. Add water gradually and blend to a smooth consistency. Transfer the chutney to a serving bowl.
  2. Prepare the Tempering:
    • Heat coconut oil in a small pan. Add mustard seeds and let them splutter.
    • Add the dried red chili, curry leaves, and asafoetida. Sauté for a few seconds until aromatic.
  3. Combine and Serve:
    • Pour the tempering over the blended chutney and mix well. Serve immediately with your favorite South Indian dishes.

Accompaniments for Coconut Chutney

  1. Idli & Dosa:
    • Coconut chutney is the classic pairing for idli and dosa, offering a creamy contrast to their textures.
  2. Vada:
    • Serve alongside crispy medu vada for a delightful combination.
  3. Upma:
    • Pair it with upma or pongal for a complete breakfast.

Storage Tips

  1. Short-Term Storage:
    • Store leftover chutney in an airtight container in the refrigerator for up to 2 days. Stir well before serving.
  2. Freshness Tip:
    • Avoid freezing as the texture may change. For the freshest taste, prepare it just before serving.

Tips for Best Results

  • Use freshly grated coconut for the most authentic flavor.
  • Adjust the spice level by varying the quantity of green chilies.
  • Add a small piece of tamarind if you like a slightly tangy chutney.

Regional Variations of Coconut Chutney

  1. Red Chili Coconut Chutney:
    This version is spicier and has a vibrant red hue, making it a favorite in Karnataka and Andhra Pradesh cuisines.

Ingredients:

  • 1 cup grated fresh coconut
  • 2-3 dried red chilies (roasted)
  • 1 tablespoon roasted chana dal
  • 1/2 teaspoon tamarind paste
  • 1/4 cup water
  • Salt to taste

Instructions:

  • Blend all ingredients into a smooth paste, adding water gradually.
  • Temper with mustard seeds, curry leaves, and asafoetida in coconut oil for added flavor.
  1. Mint-Infused Coconut Chutney:
    A refreshing twist with the cooling flavor of mint, often enjoyed in Tamil Nadu.

Ingredients:

  • 1 cup grated fresh coconut
  • 1/4 cup fresh mint leaves
  • 1 green chili (adjust to taste)
  • 1 small piece of ginger
  • 1 tablespoon roasted chana dal
  • 1/4 cup water
  • Salt to taste

Instructions:

  • Blend the coconut, mint leaves, green chili, ginger, and roasted chana dal into a fine paste.
  • Temper with mustard seeds, curry leaves, and a pinch of asafoetida in coconut oil.
  1. Coriander Coconut Chutney:
    Another variation popular in Karnataka, this chutney combines coriander’s earthy flavor with coconut’s creaminess.

Ingredients:

  • 1 cup grated fresh coconut
  • 1/4 cup fresh coriander leaves (cilantro)
  • 1 green chili
  • 1 tablespoon roasted chana dal
  • 1/4 teaspoon cumin seeds
  • 1/4 cup water
  • Salt to taste

Instructions:

  • Blend all ingredients to a smooth paste.
  • Temper with mustard seeds and curry leaves in coconut oil and mix well.

Serving Suggestions for Variations

  • Pair Red Chili Coconut Chutney with dosas for a spicy kick.
  • Serve Mint-Infused Coconut Chutney with idli for a refreshing touch.
  • Use Coriander Coconut Chutney as a dip for snacks like pakoras or samosas.
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