Coconut Chutney

Chutneys as I had mentioned in my earlier posts are an integral part of Indian cuisine. Each state of our country specialises in some variety of chutney and has different name to it.

Chutneys can be dry, wet, sour, sweet or spicy hot. Different chutneys have different texture either chunky or very much like a paste. Our grandmoms used stone grinders to grind chutneys but now in modern days we use mixer grinders, blenders and other electronic appliances.

One simple chutney recipe that I shall be sharing with you today is coconut chutney. This is an accompaniment that is served with many dishes in South Indian cuisine. Every household has a style of making this chutney but I learnt this method from my mother. The consistency of this chutney is normally like that of a paste. Although some like it too liquidy. You can adjust the consistency by either reducing or increasing the water content used while grinding it.

I had made Pesarattu for dinner last night and served it with this chutney and some tomato pickle. The combination tasted heavenly. Below is the recipe for the coconut chutney.

Coconut Chutney

Serves 2

Ingredients

1/2 Coconut flesh 

2 tbsp roasted bengal gram/  8 - 10 roasted peanuts

3 green chillies

1 inch ginger piece

8 - 10 curry leaves

Salt to taste

For tempering

1/2 tsp Oil 

1/ 4 tsp Mustard seeds

1/4 tsp White lentils (white urad dal)

Few curry leaves 

1 Dry red chilly

Method

• Remove the coconut flesh from the coconut shell and wash it clean.
• Make small pieces and put them into mixer jar.
• Add the green chillies, ginger, salt, curry leaves and roasted bengal gram.
• Grind all to a coarse paste.
• Add water and grind to fine paste.
• Remove in serving bowl.
• Take a small pan for tempering.
• Put it on medium flame and pour in the oil.
• Once the oil is hot, put the urad dal and let it turn golden brown. As it starts changing colour add in the mustard seeds.
• Now add the red chilly and curry leaves and immediately pour this tempering into the chutney and mix well. Serve fresh.

Tip: 

• I used roasted bengal gram in the recipe. You can alternatively use roasted peanuts.
• Store the leftover coconut flesh in an airtight box in the freezer.

This chutney can be served with Idlis, Dosa, Paniyaram, Uttapam, Medu vada, etc. Try this recipe and please subscribe to my blog to get regular updates about the new recipe posts.

Till then

Stay Happy Stay Healthy!