Coconut Chutney Recipe How To Make easy and Testy
Coconut Chutney Recipe :Coconut chutney is a quintessential South Indian condiment that elevates any meal with its creamy texture, tangy taste, and the subtle heat of spices. It's a staple accompaniment for popular dishes like dosa, idli, vada, and even upma. In this comprehensive guide, we'll explore how to make the perfect coconut chutney, delve into variations to suit different palates, and provide tips for achieving that authentic taste.
About Of Coconut Chutney Recipe:
Chutney is a class of condiments that originated in India and can be made with a variety of ingredients.India is called the storehouse of chutney. Because it is available in varieties like chutney like tomato, coriander, peanut, tamarind and onion chutneys, and that's not even complete list! All these delicious spicy sauces and dishes are used to enhance the taste of various food.
It is made by grinding coconut with fresh white coconut pulp along with green chilli or red chilli powder as per your choice and salt.
Black pepper adds to its taste or black pepper makes the pan spicy. The tempering of oil along with mustard seeds, urad dal, crunchy curry leaves and asafoetida adds more flavor to the coconut chutney.
Ingredients:
- 1 cup grated fresh coconut
- 2 tbsp roasted chana dal
- 1 green chilli (adjust as per taste)
- 1 small piece of ginger
- 2 tbsp curd
- salt to taste
- water as required
For tempering : - 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1-2 dry red chillies
- some curry leaves
- A pinch of asafoetida
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- Yogurt Masher Buy now
- And Ingredients As Given Below
How To Make Coconut Chutney Recipe
1. First of all, Add ½ cup grated fresh coconut in the grinder jar.
2. You can add 1 to 2 chopped green chillies, more or less as per your choice, add ½ inch chopped ginger, 2 small cloves of garlic and add 2 tbsp roasted chana dal.Add salt as per taste.
3. Add 3 to 4 tablespoons water. If you like eating , you can make this chutney thicker by adding less water.
4. As long as the chutney does not become smooth, then take out the chutney in a bowl or check the salt. If we are not liking the salt, we can add more.
More Chutney Recipes:
Spicy Coconut Chutney:
1. Heat ½ tablespoon sesame oil in a small pan on low flame.
Note: You can also skip this if you like coconut chutney without tadka but I prefer to eat it with tadka.
2. Add ½ teaspoon mustard seeds.
3. When mustard starts crackling, add ½ teaspoon urad dal in it.
4. Urad dal should be roasted.
5. When the color of urad dal starts turning golden, add 2 dry red chillies, 5 to 6 curry leaves and a pinch of asafoetida. - If the pan becomes too hot, add red chilli, curry leaves and asafoetida and turn off the flame.
6 . Now you will see that after a few seconds the curry leaves will become crisp and the color of the red chilli will change.
7. Switch off the flame and immediately pour the ground coconut chutney in the bowl.
8. Mix it well or serve coconut chutney with idli, dosa, vada, pongal or pakora of your choice.
Tips for the Perfect Coconut Chutney:
1. Fresh Coconut: Always use fresh coconut for the best flavor. If using frozen coconut, thaw it . .completely before blending.
2. Balanced Spice: Adjust the number of chilies to suit your heat preference.
3. Consistent Texture: Blend the ingredients to a smooth paste, but you can also leave it slightly coarse if preferred.
4. Tanginess: Balance the tanginess with tamarind or lemon juice according to your taste.
5. Right Tempering: The tempering step is crucial for adding an authentic flavor. Ensure the oil is hot enough for the mustard seeds to splatter.
Coconut chutney is a delicious South Indian condiment made from freshly grated coconut mixed with roasted chana dal, green chillies and ginger. This versatile chutney is perfect to pair with dosa, idli or vada. The optional addition of curd adds a creamy texture, while the tempering of mustard seeds, urad dal and curry leaves infuses the chutney with a delightful, aromatic depth. Simple but delicious, a must try!
- 1/2 cup frozen coconut
- 1/2 cup chana dal
- 1/2 inch ginge
- 2 green chillies
- 10 curry leaves
- 1/2 tsp coconut oil
- salt as required
First of all, Add ½ cup grated fresh coconut in the grinder jar.
Now add chopped green chillies or garlic paste, followed by roasted chana dal. Add salt as per taste.
Add 3 to 4 spoons of water
Now add salt as per requirement and cook till it becomes smooth.
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 20g100%
- Potassium 350mg10%
- Total Carbohydrate 12g4%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 3g6%
- Calcium 30 mg
- Iron 2 mg
- Magnesium 60 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Quality of Coconut: Use fresh or frozen grated coconut for the best flavor and texture. Avoid using dried coconut as it can alter the taste and texture.
Texture: Blend the coconut to your desired consistency—smooth or slightly coarse, depending on your preference.
Storage: If not eating immediately, store the chutney in an airtight container in the refrigerator. It is best consumed fresh but can be stored for a few days.