Coconut Chutney Recipe

Serves 3

There are several varieties of coconut chutney. They could be made thick or thin, depending on the amount of water added. Thick chutneys go well with items like dosa, or idli while thinner chutneys go better with rice items.

Note:To add volume or to make the chutney thicker, add a little roasted chana dal before grinding.

Ingredients:
½ coconut, freshly grated
½ onion, finely chopped
¼" piece of ginger
1 small green chili
½ tsp mustard seeds
1 tsp oil
Water
Salt
Curry leaves (optional)

Method:

• Combine coconut, onion, ginger, green chili, salt and water and grind until smooth.
• Heat oil and add the mustard seeds. When they start to splutter, add the curry leaves and let them wilt.
• Pour it over the coconut chutney and serve.

Red Chili Coconut Chutney

Ingredients:
½ coconut, freshly grated
½ onion, finely chopped
2 dried red chilies
½ tsp mustard seeds
1 tsp oil
Water
Salt
Curry leaves (optional)
1 small dried red chili (for tempering)

Method:

• Combine coconut, onion, red chili, salt and water and grind until smooth.
• Heat oil and add the mustard seeds. When they start to splutter, add the curry leaves and red chili and let them wilt.
• Pour it over the coconut chutney and serve.

Green Coconut Chutney

Ingredients:
½ coconut, freshly grated
½ cup mint leaves, chopped
½ cup coriander leaves, chopped
1 green chili
½ tsp mustard seeds
1 tsp oil
Water
Salt
Curry leaves (optional)

Method:

• Combine coconut, the leaves, chili, salt and water and grind until smooth.
• Heat oil and add the mustard seeds. When they start to splutter, add the curry leaves and let them wilt.
• Pour it over the coconut chutney and serve.

Brown Coconut Chutney

Ingredients:
½ coconut, freshly grated
1-2 tbsp tamarind juice
½ cup roasted groundnuts
1 small dried red chili
½ tsp mustard seeds
1 tsp oil
Water
Salt
Sugar
Curry leaves

Method:

• Combine groundnut, tamarind juice and chili and grind till fairly smooth.
• Add coconut, salt and water and grind until smooth.
• Add a pinch of sugar to balance the sourness.
• Heat oil and add the mustard seeds. When they start to splutter, add the curry leaves and let them wilt.
• Pour it over the coconut chutney and serve.

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Similar Recipes:

Dry Coconut Chutney
Tamarind Chutney (Imli Chutney)
Green Chutney (Mint & Coriander Chutney)
Tomato Chutney