Coconut being widely cultivated in south India especially in Kerala. It is also an important cash crop of southern India. Thus, coconut gets its wide use in recipes of southern India.
This recipe became popular around the globe with Idli or Dosa! We also serve this chutney with Pakora, Vada, Sandwiches, etc. as a dip or side dish.
This recipe is an excellent complement with breakfast recipes like Uttapam. While it also complements brunch like Vada and evening snacks like Pakora.
Tips to prepare coconut chutney
For preparing this chutney always use fresh coconut. You can also prepare coconut chutney with desecrated coconut. But you will not get the same wonderful flavor that you get by using fresh coconut.
In some parts of India, people also prepare this chutney with dry coconut but that is slightly sweet, very aromatic and has a slightly oily texture.
Here I am sharing with you the chutney that I prepare from fresh coconut. This also the most popular coconut chutney. For keeping its texture milky white I peel off the brown skin from, the fresh coconut. But if you prefer, you can prepare this recipe along with the brown skin.
Balancing the concentration
For thickening this chutney I use chana Dal or peanuts. I prefer to dry roast them before grinding them along with coconut. Some also use soaked Chana Dal or raw peanuts. You also can do this. If you prefer you can also use chana dal as well as peanut while preparing your chutney. Roasted or soaked Chana Dal and roasted or raw peanuts are all up to your preferences.
Balancing the flavor
For preparing a spicy coconut chutney I add both green and red chili in this recipe. And for balancing the flavor I tamper it, with both cumin seeds and black mustard seeds.
I also add lemon juice to make it tangy to serve it with Pakora, Vada or sandwiches. Some people replace lemon juice with tamarind juice. But I totally skip adding sour agents like lemon juice or tamarind juice if I want to serve it with Idli or Dosa. This I do because the Batter of Dosa or Idli is themself little sour. Thus to complement this chutney with Dosa or Idli I skip adding lemon juice or tamarind juice.
It is very easy and quick to prepare a recipe. Thus let us start preparing this recipe now.
- 1 piece of fresh coconut (ताजा नारियल) cut into small pieces
- 2 teaspoon Bengal gram lentil (चना दाल) or peanut (मूँगफली)
- 2 pieces of green chilies (हरी मिर्च)
- 1/8 inch ginger (अदरक)
- 1/4 teaspoon salt (नमक) or salt to taste (नमक स्वाद अनुसार)
- 1/2 teaspoon lemon juice (नींबू का रस)
- 1 tablespoon oil (तेल)
- 1 teaspoon black mustard seeds (काली सरसों)
- ½ teaspoon cumin seeds (जीरा)
- 6-7 pieces curry leaves (करी पत्ते)
- 1 pinch asafoetida (हींग)
- 2 pieces of dry whole red chilies (सूखी साबुत लाल मिर्च)
Preparation for Coconut Chutney
- Break and open the fresh coconut and store the coconut water in a small bowl.
- Now take out the coconut meat with the help of a knife. Remove the brown skin of coconut meat peeling it with the help of a hand peeler or knife.
- Cut the large pieces of coconut meat into small pieces of around 1 inch in size. Keep them in a bowl we will use is for preparing our chutney.
- Heat a heavy-bottomed pan over medium flame. Now add the Bengal gram lentil or Chana Dal and dry roast it for few minutes. If you want to use peanuts then dry roast them similarly.
- Keep the roasted Chana Dal or Peanut in a bowl.
How to Make Coconut Chutney
- Now in a grinder jar firstly add the peeled coconut meat pieces, then to it add green chilies, ginger, roasted Chana Dal or roasted peanuts whichever you are using. Then add salt to taste and grind them in a smooth paste adding a little water in it.
- Transfer this paste in a large bowl then, add the Lemon Juice in it and mix properly.
- For the tempering, heat the 1 tablespoon of oil in a pan over medium flame.
- Once the oil becomes hot add the mustard seeds. As the mustard seeds start spluttering, lower the flame.
- Now add cumin seeds and a pinch of asafoetida powder and let it fry for a minute.
- Then break the whole red chili into half and add it in oil. Again after frying them for a minute. Add the curry leaves and let it splutter for a few seconds.
- As the curry leaves get slightly fried and turn little crispy pour this tampering over the coconut mixture and mix it well.
- Our coconut chutney is ready. Serve this white coconut chutney with any South-Indian dish.