How to make coconut chutney? This is an easy side dish recipe for Idli for Dosa or any other South Indian breakfast.
This coconut chutney has a creamy texture and is very rich in aroma. South Indian breakfast items cannot be separated from this. It is like coconut chutney and South Indian breakfast food, which are inseparable.
The ingredients required for making this recipe are very few. And more customization options are available. Where can you make it according to your preference and the availability of the ingredients?
Though this recipe needs very few ingredients, the availability of these is rare at times.
Roasted gram is a unique ingredient widely available in Tamil Nadu, India. It may also be called as chutney dal roasted Bengal gram or bhuna chana.
Coconut chutney can also be made without roasted grams if unavailable in your region. You may substitute roasted grams with peanuts, but the taste would differ entirely.
For variations, you may also add a small piece of ginger, a small piece of garlic, a few springs of coriander leaves, a few mint leaves, or all or any of them. Each added ingredient will bring out a unique taste and flavor.
You may also substitute green chiles with red chilies or capsicum.
Are you planning to serve this coconut chutney with rice? Then, increase the quantity of roasted grams and reduce the water to a thicker consistency.
Tips for How to make coconut chutney
Making chutney from fresh coconut is always advisable and is good for the health. But getting a perfectly matured coconut is always a tougher task outside of Tamil Nadu and Kerala.
We get it here in the United States, but I feel getting a perfect one is a win-win situation. Most of the time, it might end up being over-matured or stale.
The best coconut for making coconut chutney should neither be mature nor tender. The mature coconut will give out some oily, nutty flavor. And the tender coconut gives out a gooey texture.
Though it is tougher to get perfect ones here, we gifted with the frozen grated coconuts.
Where can I get the frozen coconuts, and how can I use them?
You can find them in the frozen aisle in your local Indian stores. And I used to microwave it for 30 seconds before grinding for the chutney.
Can coconut chutney be frozen?
Yes, you can freeze on this chutney. However, care should be taken as ground coconut is very sensitive to time and temperature. So freeze it as soon as you make it.
I would advise you to freeze it before seasoning. For thawing, leave it over the kitchen countertop to bring it down to room temperature, or you may microwave it for a few seconds.
Though chutney can be frozen, I would personally recommend that you consume the coconut chutney as fresh.
How to make coconut chutney:
Step 1. Preparing
Add grated coconut, roasted grams, green chilies, and salt in a mixer jar.
Step 2: Grinding
Add water and grind it to a fine, smooth paste. And transfer it to a serving bowl.
Step 3. Seasoning
Heat pan in medium flame, add a teaspoon of cooking oil, mustard seeds, urad dal and curry leaves. Allow the mustard seeds to splutter. Add this to the chutney, and feel the aroma that spreads into the air.
Serve it with your main dishes.
Other chutneys you may like,
Printable recipe card
How to make coconut chutney
- In a mixer jar, add grated coconut, roasted gram, green chili, salt, and water.
- Grind it to a smooth paste.
- Heat vegetable oil in a pan.
- Add black mustard seeds, urad dal, and curry leaves.
- Allow mustard seeds to splutter and urad dal to become golden brown.
- Add it to the chutney.
- Now, super creamy and tasty coconut chutney is ready.