Few things to keep in mind before starting:
- Coconut chutney is a basic condiment served with most of the south Indian dishes including dosa, vada, idli, upma, uttapam etc. to name a few.
- It is basically prepared by grinding fresh brown coconut, green chillies, ginger, onion & roasted gram (Bhuna chana) and then tempered with dry red chillies, curry leaves, mustard seeds, split urad dal and a bit of asafoetida.
- Always try to use fresh coconut as it gives the best taste having a tinge of natural sweetness and a very nice aroma. You may use desiccated coconut or dried one in case fresh one is not available.
- Roasted gram or Bhuna chana is another important ingredient added to the chutney to impart it a nutty flavour. In case you do not have bhuna chana, just replace it with chana dal after roasting it to golden brown colour.
- In this recipe, I have added fresh coriander leaves imparting the chutney a distinct green colour. For basic white coconut chutney, just skip using coriander leaves, remove the brown part of coconut and add lesser amount of bhuna chana.
- There are many variations possible with basic coconut chutney. Like you may add tamarind juice instead of lemon juice or add garlic, mint leaves, curd, almonds, raw mango, beetroot, peanut etc to vary the chutney. Each of these ingredients lend a very different taste to the chutney.
- You may even replace water, added while grinding, with coconut milk.
- This chutney needs to be consumed fresh within a few hours as its flavour changes a lot with time.
- Fresh Coconut – 1 whole (diced)
- Green chilli – 1 to 2
- Fresh coriander leaves – a handful
- Roasted gram (Bhuna chana) – 2 tbsp
- Salt – to taste
- Lemon juice – of half lemon
- Ginger – 1 inch piece
- Onion – 1/4 of a small onion
- Water – 3/4 cup
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Split black gram (urad dal) – 1/4 tsp
- Curry leaves – a few
- Dry whole red chillies – 1
- Asafoetida (Heeng) – a pinch
- Take diced fresh coconut, coriander leaves, onion, ginger, green chillies, bhuna chana, salt, lemon juice and grind these together in a grinder using 1/4 cup water initially.
- Then add the rest of 1/2 cup of water to the grinder and grind the chutney to a smooth consistency.
- You may alter the quantities of salt and green chillies as per your taste.
- Transfer the ground paste to a serving bowl and keep aside.
- To prepare the tempering, heat oil in a pan. Add mustard seeds and let them splutter. Then add dry red chillies, urad dal & curry leaves and let them roast for a few minutes. Switch off the flame and add heeng. Finally pour this tempering over the prepared chutney.
- Enjoy the fresh coconut chutney with idli, dosa, vada, uttapam, upma and many other South Indian dishes.
‘Cooking for our loved ones with love!’