COCONUT CHUTNEY RECIPE / INDIAN COCONUT CHUTNEY RECIPE / SOUTH INDIAN COCONUT CHUTNEY RECIPE / THENGAI CHUTNEY RECIPE / EASY CHUTNEY RECIPE / VELLAI CHUTNEY RECIPE / THENGAI POTTUKADALAI CHUTNEY RECIPE / SOUTH INDIAN CHUTNEY RECIPES / IDLI DOSA SIDE DISH RECIPES / BREAKFAST SIDE RECIPES / DALIA CHUTNEY RECIPES / SIDE FOR BONDA BHAJJI / SNACK SIDE / FESTIVE RECIPES / IDLI, DOSA, UPMA, KHICHDI, PONGAL SIDE DISH
| Ingredients | |
|---|---|
| 1 cup | Fresh grated coconut |
| 1/4 cup | Split roasted gram/pottukadalai |
| 4 small | Green chili |
| ¼ teaspoon | Salt (or to taste) |
| 1 teaspoon | Oil |
| ¼ teaspoon | Mustard seeds |
| ¼ teaspoon | Split black gram (ullundu) |
| 1 long | Dry red chili |
| 8 leaves | Curry leaves |
Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste. Transfer the content to a bowl and adjust the thickness by diluting with water. Heat oil in a small pan and splutter mustard, dry red chili, split black gram and curry leaves. Add this tempering to the chutney and mix. Serve with hot Bhajis or any breakfast item.
Notes
- Use fresh grated coconut for good tasty chutney. Dry desiccated will work but you won’t get taste and texture.
- If you use less pottukadalai your chutney will be white in color or else will be pale white.
- To get pure white chutney- do not use scrapped brown parts of the coconut, use less fried gram/pottukadalai/ small green chilies/ tender white coconut / you may add coconut milk or regular milk while grinding chutney instead of water.
- Adding ginger is optional for any method.
- Some use a small garlic while grinding for Andhra version of coconut chutney.
- Adding a marble size tamarind is optional.
- Adding asafoetida is optional for any method.
- Variation 1 – Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney
- Variation 2 – Coconut + Pottukadali + Red chili = Coconut Kaara Chutney
- Variation 3 – Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney.
- Thickness of the chutney can be adjusted with water.
- To make Getti Chuney- or thick coconut chutney use more grated coconut and less fried grams and grind with less water.
- Tempering with coconut oil will give nice Kerala style coconut chutney.
- You may either use green chilies or red chili for this recipe, only the color will differ.
- My chutney is on the pale white color as I’ve added more pottukadalai, you may add only 2 teaspoon to get more white color chutney.
- Grinding in raditional ammi kal or stone grinder gives beautiful texture to the chutney. Blender is ok too 😉 !
5 Comments
Easy and yummy chutney . I can finish idli in no time with this chutney
It tastes good when u add 1 chopped small onion while seasoning.
My granies do seasoning with coconut oil or sesame oil for a good flavour.
Is there any alternative to fresh grated coconut? I can get coconut milk/dry coconut, but fresh coconut is tough and pricy to get esp in Switzerland 🙁
Mullai,
Nice explanation of the varieties in coconut chutney.. I add ginger or garlic(1 clove)to the chutney, curry leaves etc.
I also add one raw tomato with pottukadalai, coconut, ginger it tastes good too.
Thanks!
Why don't you submit the recipe?