Over the last few months, I have posted a number of South Indian breakfast recipes. One of the staple side dishes for any of the South Indian breakfast items happens to be coconut chutney. There are many versions of the coconut chutney ranging from how its made in restaurants to small hotels to every household. Yes, almost every South Indian home would have a different version – their own version of this coconut chutney. Today, the recipe I am posting is the most basic one and how we regularly make it at our home. This is one of my favorite chutneys from growing up days and needless to say, when my Amma makes it, it has a special taste. My MIL’s version is pretty great too for she does a few things differently – that’s a recipe for some other day. This coconut chutney is made from fresh coconut and goes really well Idli, Dosa, Pongal or Upma. I sometimes love it with roti too (that’s a pure South Indian talking :D)
Check out the other side dishes for idli-dosa from here!
Check out the South Indian breakfast recipes from here!
To make Coconut Chutney
What I used –
- Coconut Finely Chopped, ½ cup
- Fried Gram, 2 tbsp
- Green Chillies, 2-3
- Tamarind Pulp, ½ tsp
- Salt, as required
- Oil, ½ tsp
- Mustard Seeds, ½ tsp
- Jeera/Cumin Seeds, ½ tsp
- Dried Red Chilly, 1
- Curry Leaves, a few
- Water, as required
How I made –
1. In a mixer jar add finely chopped coconut, fried gram, green chillies, tamarind pulp and salt. Blend it into a smooth powder. Scrape the edges of the mixer jar. Add water as required and run the mixer grinder on medium-low speed until the chutney is smooth.
2. Remove it on to a bowl. In a small pan, heat ½ tsp of oil. Add mustard seeds, cumin seeds and red chilly cut in halves. As mustard seeds and cumin seeds begin to splutter, add washed curry leaves and switch off the flame. Add this tempering to the fresh coconut chutney. Mix well.
3. Serve with any South Indian breakfast dishes.
- Instead of using chopped coconut, can use grated coconut as well. Increase the quantity of grated coconut to 3/4th
- Adjust the number of green chillies as per spice preference.
- If you don’t have tamarind pulp, use a small piece of fresh tamarind. Adjust the quantity as per tanginess required.
- The amount of water can be adjusted as per the desired thickness of the chutney. I make mine not too watery.
- This chutney tastes best when consumed fresh, doesn’t retain in freshness when stored in a fridge.