Coconut chutney is a mix of coconut and some spices. It is smooth in texture, delicious in taste and indispensable for south Indian preparations such as idli, sambar etc. It is very flavorful and very simple to make. The best part about this coconut chutney recipe is that is doesn’t use fresh coconut so the fuss of breaking and chopping or grating the coconut is not there.
Coconut chutney calls for coconut, obviously!! Typically it is made using fresh coconut. however, this recipe shows to make coconut chutney using desiccated coconut. Many flavors in form of ginger, chilies, cashew nuts, peanuts, lemon juice etc are added. And it is finished with the basic tempering of curry leaves and red chilies.
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PREP TIME 05 minutes
COOK TIME 05 minutes
TOTAL TIME 10 minutes
• ½ cup desiccated coconut
• ½ cup water or as required
• Salt to taste
• 1 tsp sugar
• 1-inch piece of ginger, chopped
• 1 green chili, chopped
• ½ tsp cumin seeds
• A handful of roasted peanuts
• Handful of cashews
• Juice of 1 lemon
• 1 tsp oil
• 1 tsp mustard seeds
• 1-2 whole red chilies
• A handful of curry leaves
1. Grind all the ingredients of chutney using water
Put all the ingredients in a grinder jar and make a smooth paste using as much water as required.
2. Prepare the tempering
Heat 1 tsp of oil. Add 1 tsp mustard seeds. Once they crackle, break and add 1 whole dry red chili. Let it puff up. Switch off the flame and add a handful of chopped curry leaves.
3. Add the tempering to chutney
Mix the tempering in the chutney.
4. Bon appétit
Enjoy this delicious chutney with delicious south Indian preparations.
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