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This is a quick and easy South-Indian restaurant-style coconut chutney recipe that pairs very well with dosas, idlis, vadas, and many more delicacies.
What is a chutney
A chutney is a family of condiments or sauces, originating from India. There are many varieties of chutneys that vary in colour, texture, and flavour. Chutneys are typically served with Indian breakfast or snacks.
While there are many ways of making coconut chutney, this is a quick recipe that takes about 5 minutes to make.
What is tempering
Tempering, also known as ‘tadka’ is a cooking technique in which a few whole spices or sometimes ingredients such as cumin seeds, mustard seeds, dried chilies, crushed garlic or minced ginger are roasted briefly in oil or ghee and poured into the dish to enhance the flavour and aroma. This technique is used in India and some of its surrounding countries. Tempering/tadka is typically added to dal, curries, chutneys, and other Indian stews and stir fry recipes. Tempering not only enhances the flavour of the food but also unlocks the nutritional benefits of all the spices.
Step by step instructions
Step 1 – Grind ingredients for the chutney
Grind the shredded coconut, ginger, salt, roasted chana dal (optional), green chillies (optional) and water in a small blender. Scrape the edges and blend until smooth.
Add water in batches as adding too much can make it too runny.
The coconut chutney is tasty even without the tempering, but adding the tempering enhances the flavour and unlocks the nutritional benefits of all the spices.
Step 2 – Tempering for the chutney
The ingredients for tempering are – sunflower oil, sesame oil(optional), asafoetida, mustard seeds, urad dal, cumin seeds, and curry leaves.
Heat the sunflower oil and sesame oil (optional) in a small pan. Add the mustard seeds. Once the mustard seeds splutter, add the urad dal, cumin seeds and roast till they turn light brown. Add the asafoetida (hing), curry leaves, and switch off the flame.
This delicious tempering enhances the flavour of the coconut chutney.
Pour the tempering over the chutney.
This delicious tempering enhances its flavour of the coconut chutney.
What does it taste like
DELICIOUS in one word!
This chutney has a delicate savoury taste from the ginger and a sweet note from the coconut. The tempering brings in an additional depth of flavour to the coconut chutney.
This coconut chutney is
Savoury
Aromatic
Comforting
Healthy
Quick and easy to make
and, Extremely versatile.
Serving suggestions
Coconut chutney goes very well with dosas and our healthy Gluten-Free Roti with Rice and Toor Dal.
Storage instructions
It is best to consume the coconut chutney within few hours of making it. However, it also keeps good for a day if stored in an air tight container, in the refrigerator.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Recipe
Easy South-Indian restaurant-style coconut chutney
Ingredients
For grinding
- ¾ cup fresh coconut or unsweetened shredded coconut
- 1 inch ginger
- ½ teaspoon salt
- 1 green chilli optional
- 2 tablespoon roasted chana dal optional
- ½ cup water
For tempering
- ½ tbsp sunflower oil
- ½ teaspoon toasted sesame oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 7 to 8 curry leaves
Instructions
Grinding
- To a small blender, add the coconut, ginger, salt, green chilli (optional), roasted chana dal (optional) and water. Blend well.
- Scrape the edges and continue till it forms a smooth paste.
- Add more water in small batches if necessary. But do not add too much water in one go as it can make it too runny.
Tempering
- Heat sunflower oil and sesame oil (optional) in a small pan.
- Add mustard seeds and let them splutter.
- Add the urad dal, cumin seeds and, let them cook till they are slightly golden.
- Add the asafoetida (hing) and curry leaves.
- Switch off the heat and pour the tempering over the coconut chutney.
- Mix everything well and enjoy.
Skylar
Thanks for the recipe. I tried this today with plain dosa and it was delicious. So simple to make!