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Coconut Chutney Typical South Indian Style

May 5, 2014 by Gopi Patel 13 Comments

coconut chutney recipe south indian recipe

Coconut Chutney Recipe: If you love South Indian cuisine then you ought to love coconut chutney. Coconut chutney is a typical South Indian side dish/condiment that you will see across the length and breadth of Southern India (and to extent most of the restaurants of North). This tasty chutney goes really well with Dosa / Dosai, Idly, Uttapam, Pongal etc. Most of the restaurants serve coconut chutney with many different South Indian dishes.

Although I originally hail from Gujarat; I was bought up in Chennai, Tamil Nadu. So since childhood I am fond of South Indian cuisine especially south indian poriyals. Every now and then I cook South Indian food at home. For vegetarians this cuisine is like heaven.

Coming back to Coconut Chutney (after all we are here for that, isn’t it :P), the recipe of coconut chutney is quite similar to other chutneys. For this recipe, I have used fresh coconut. You can experiment with dry coconut but frankly that won’t taste as much authentic as fresh one. Only fresh coconut is used to prepare authentic coconut chutney in South India.

roasted-bengal-gram-split-chickpea

Roasted bengal gram or daliya is commonly used in coconut chutney.

Another key ingredient in this coconut chutney recipe is roasted bengal gram or daliya. Nowadays the roasted split bengal gram dal is commonly used in coconut chutney recipe and is readily available in grocery stores. However if you don’t find them, don’t panic. Just roast some split chickpea dal or bengal gram (chana dal) in a pan till they are nicely light brown. Then soak the roasted bengal gram in water for around 15 minutes to make them softer. Then simply use them for chutney.

In the olden days, coconut chutney and most other chutneys were ground with a mortar and pestle, called ammikal in Tamil. These days, food processors have replaced the stone mortar and pestle in modern cities. Some families living in villages still use those old stone tools to grind the chutney by hand. The coconut chutney made this way is thought to have a superior taste to the chutney made with a blender.

Let us start the quick and easy recipe of coconut chutney.

Step by step recipe of Coconut Chutney

1. In a mixture/blender take 1/2 cup fresh coconut, 1/4 cup roasted chana dal, 1 green chili (remove seeds if you like milder taste), 1/2 cup water and some salt.

coconut chutney recipe south indian grinding 2. Grind everything well and make a fine paste.

coconut chutney recipe south indian after grinding

3. Now for tempering (tadka), in a tadka pan (you can use normal small pan if you don’t have tadka pan) take 1 teaspoon of oil. Add urud dal (black gram), dry red chili, mustard seeds (rai) and once they flutter add a pinch of asafoetida (hing) and some green curry leaves. Now pour the tadka on coconut and roasted chana dal paste and mix everything well.

Your tasty south indian styled coconut dip 😉 is ready. Enjoy it with dosas, idlis, etc.

coconut chutney recipe south indian tempring

4.4 from 5 reviews
Coconut Chutney Typical South Indian Style
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Coconut chutney - Typical south Indian style coconut chutney which can be served with dosa, idly, medu vada, pongal and so many other south Indian dishes.
Author: Gopi
Recipe type: chutney
Cuisine: South Indian
Serves: 2
Ingredients
For chutney
  • Coconut: 1/2 cup, roughly chopped
  • Chana dal : 1/4 cup, roasted
  • Green chili : 1 piece
  • Water : 1/2 cup
  • Salt: to taste
For tempering
  • Oil : 1 tsp
  • Urad dal (black gram) : 1 tsp
  • Curry leaves : 4 leaves
  • Dry red chili : 1 piece
  • Mustard seeds (rai) : 1 tsp
  • Asafoetida (hing): 1/4 tsp
Instructions
For chutney
  1. Roast the chana dal in pan till its color become light brown and then soak in water for 15 minutes. Alternately you can also add roasted gram dal (daliya).
  2. In grinder add coconut, roasted chana dal, green chili, salt, water and make a fine paste . If needed can add more water.
For tempering
  1. Take a tadka pan, add oil and urad dal (black gram), dry red chili, mustard seed (rai) and let it temper and add curry leaves and asafoetida (hing).
  2. Then pour the tadka (tempering) on top of the chutney and mix it .
3.2.1311

Categories: Chutney Recipes, South Indian Cuisine Ingredients: Chana Dal (Bengal Gram), Coconut (Nariyal)

Comments

  1. Neha Patel says

    May 7, 2014 at 11:25 am

    Very nice to see….

    Reply
  2. Prit Pal says

    October 27, 2014 at 9:18 pm

    I loved the coconut chutney recipe. Look forward to more zsouth Indian recipes.

    Reply
    • Gopi Patel says

      November 10, 2014 at 10:18 pm

      Hi Prit.. thanks for the comment. Do check my other South Indian recipes too.

      Reply
  3. Parul says

    January 7, 2015 at 1:00 pm

    Very nice……..I love coconut chutney……..Thank you Gopi Patel……..you made it very easy……..

    Reply
    • Gopi Patel says

      January 25, 2015 at 12:02 am

      Hi Parul.. thanks a lot.. 🙂

      Reply
  4. Shashank says

    October 12, 2015 at 9:13 pm

    Is the Chan daal called as “Pandharpuri Daal” in Maharashtra?

    Reply
    • Smita says

      November 26, 2015 at 4:47 pm

      Yes. You are right. The one which is mixed in poha chiwda also.

      Reply
  5. jackie says

    January 16, 2016 at 9:05 am

    Looks delicious, hope to make soon

    Reply
    • Gopi Patel says

      January 19, 2016 at 10:06 am

      Sure Jackie…

      Reply
  6. Ashik says

    April 22, 2016 at 2:13 pm

    Recipe is truly delicious , enjoyed with my friends didnt knew cooking was so easy with these recipe 😉

    Reply
    • Gopi Patel says

      July 16, 2016 at 3:50 pm

      Thanks 🙂

      Reply
  7. mitexa says

    September 20, 2016 at 2:17 pm

    Hii gopi Patel
    Tanx for sandvich
    I love it…..& u…

    Reply
  8. rahul patel says

    December 24, 2016 at 12:03 pm

    love it.☺

    Reply

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