Coconut Chutney is a delicious South Indian chutney condiment served with dosa, idli, masala dosa, medu vada, uttapam, upma, pongal and many more. It is spicy, versatile, full of bursting flavours and finger licking good! Here is how to make red, white and green coconut chutney recipe step by step.
What Is Coconut Chutney?
Chutneys, my most favourite condiment to go along with my meals or snacks. One of the them is this tastiest coconut chutney I truly love. It is a south Indian condiment significantly paired with idlis, dosas, vadas or with any meal.
Quintessentially, coconut is a part of most of the South Indian recipes, be it in a form of dried coconut or fresh coconut. So, this coconut chutneys becomes the most important side dish to most of the South Indian breakfast dishes.
This is our all time love to go along with any South Indian snacks. After shifting to Bangalore, my love for it has increased folds. Also, earlier, I never knew about so many varieties of nariyal chutney recipe.
Well, during our childhood days, we always referred this coconut ki chatni or nariyal ki chutney (in hindi) as an idli chutney or dosa chutney only :). Never knew, this chutney is also known as Thengai Chutney, Kobbari chutney or Pachadi in Telugu.
Traditionally, in olden days, the coconut chutney was always ground in stone mortar pestle. Even in today’s time, many people do prefer to make it in the same way. That is, without using any mixer grinder.
I have to admit this, sometimes, even I do prefer to make it on a stone slab. Because, it gives so fresh aroma and heavenly taste.
The tangy element in the chutney comes either from tamarind as in Andhra style or with curd. Or from lemon or raw mango as in basic ones. Honestly, you will find countless versions of this very basic coconut chutney.
With a slight variation, the recipe and method differs in every household and hence every region. But the base of this chutney is always the same.
You will also find the addition of peanuts and onions along with coconut in some of the chutneys. But these simple and easy chutney recipes can never replace the aroma and taste of mixed variations.
Today, I shall be sharing 3 types of best coconut chutneys, Red coconut chutney, Green coconut chutney and White coconut chutney in detail.
Ingredients Of Coconut Chutney
- To make red coconut chutney recipe, we need fresh coconut, whole dried red chilies, ginger, garlic, tamarind paste, roasted chana dal, and salt. For tempering, we need, mustard seeds, urad dal, chana dal, curry leaves, cumin seeds, oil.
- For the green coconut chutney recipe, we need, coconut, coriander leaves, roasted chana dal, tamarind, ginger, garlic, curry leaves and green chilies. If you want to make chutney without garlic, then you indeed skip it. For tadka,we need, mustard seeds, urad dal, chana dal, curry leaves, cumin seeds, oil.
- For white coconut chutney recipe, we need, coconut, green chilies, curd, ginger and roasted chana dal. To temper the chutney, we need, whole red chilies, mustard seeds, urad dal, chana dal, curry leaves, cumin seeds, oil. Furthermore, you can add tamarind paste instead of curd for vegan
This Coconut Chutney Is
- Vegan (Skipthe yogurt from white coconut chutney and use either lemon or tamarind)
- Gluten Free
- Can be adjusted as per the spice liking
- Customisable for large crowd
Can We Make Coconut Chutney Without Fresh Coconut?
I would highly recommend you to use fresh coconut. But, if the fresh ones are not available in your region, then you can use either frozen grated coconut or dried grated coconut
Can We Make South Indian Coconut Chutney Without Roasted Chana Dal?
Yes, we can make it without chana dal. Just substitute the chana dal with roasted peanuts or roasted sesame seeds and proceed.
How Long Can We Store Coconut Chutney And Can We Freeze It?
Yes, we can freeze all the three types of chutney in a clean air tight container or zip pouch. It will stay for as good as 4 months.
DO NOT keep the chutneys on the counter for too long. Instead, keep it refrigerated for longer time. These chutneys keep good in refrigerator up to 10 days.
How To Make Coconut Chutney In Kerala Style?
To make Kerala style coconut chutney, sauté some shallots or small onion and garlic in little oil. Also, dry roast some dried red chillies in another pan.
Now blend together chillies, garlic, sautéed shallots, ginger, roasted chana dal and little tamarind pulp. Finally make the tempering of mustard seeds, cumin seeds, urad dal, red chilies, curry leaves in coconut oil and pour over chutney.