Coconut chutney is a popular indian condiment made by grinding fresh coconut and few herb and spices
Coconut chutney is the star of Southern Indian breakfast. Whether you are serving crispy dosas or fluffy idlis, a good chutney makes the meal. While every household has its own secret version to make chutney.
Coconut chutney can be made using fresh or frozen both type ofcoconut and for flavour and thickness green chilies, ginger, curry leaves, tamarind , peanuts and fried gram dal etc is added. After grinding a flavourful tadka is also added in the chutney.
I love South Indian food and the chutneys . I regularly try different variety of coconut chutneys’ to go with dosa, idly etc, which are made every week at my place,I have already posted few versions of chutney in my blog -coconut chutney with peanut, tamarind, tomato, mint, red chili , etc.
Today I’m sharing a recipe I recently learned from a restaurant chef. It has quickly become a staple in my kitchen because it is simple, fresh, and incredibly creamy.
The Secret Ingredient
Most people use just water, but adding milk is the real game-changer. It creates a beautiful white color and a rich, velvety texture that mimics the best restaurant chutneys.
Quick Tips for Success
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Handle Frozen Coconut with Care: If you use frozen coconut, soak it in warm water for 5 minutes first. This prevents the fat from separating and becoming grainy while you grind it.
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Customize the Heat: Feel free to toss in extra green chilies or a knob of ginger if you prefer a spicier kick.
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Never Skip the Tadka: The tempering of mustard seeds, dals, and curry leaves provides the essential crunch and aroma.
How to Make It
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Combine the fresh coconut, roasted green chilies, cumin, curry leaves and salt in your blender jar.
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Add the milk and a splash of water.
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Grind the mixture until it reaches a smooth, creamy consistency.
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Prepare the tempering by heating oil in a small pan.
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Fry the mustard seeds, cumin, urad dal, chana dal, and curry leaves until they sizzle and turn golden.
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Pour the hot tempering over the chutney and serve immediately.
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Coconut Chutney-Restaurant Style
Coconut chutney is a popular indian condiment made by grinding fresh coconut ,few herb and spices
Ingredients
- 1 Fresh Coconut, Grated
- 5 Green Chillies / Hari Mirch
- 10 Curry leaves
- 1/4 tsp Cumin Seeds / Sabut Jeera
- 50 ml Water / Paani
- 100 ml Fresh Milk
- to taste Salt / Namak
tempering/ tadka -
- 1 tsp Cooking Oil
- 1 tsp Bengal gram /chana daal
- 1 tsp White lentil/urad daal
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Cumin Seeds / Sabut Jeera
- few Curry Leaves / Kadi Patta
- 4 Dried Red Chilli, Whole
Instructions
- Heat 1 tsp oil in a pan and add the green chilies in it and saute lightly , till they blister lightly,now add 10 curry leaves and 1/4 tsp cumin and saute till cumin start crackling, take out from the pan and keep aside.
- In the mixer jar add grated fresh coconut, the fried chili, cumin mixture .
- Add 50 ml water and 100 ml milk , sallt and now grind everything to make smooth chutney.
- Take out the chutney in a bowl.
- tadka- heat oil in a pan and add urad dal, chana dal, mustard seeds, cumin seeds , when start crackling then curry leaves and broken pieces of dried red chili.
- pour this tadka on the chutney and stir to mix.
- Serve with idli, dosa or vada,