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Coconut Chutney Recipe, Desistreetfoods

World's Best Coconut Chutney Recipe

Ravi Shankar Karn
Step into the heart of Indian cuisine, where every meal is a celebration of vibrant flavours and harmonious blends. In this culinary landscape, coconut chutney reigns supreme, a beloved condiment that transcends regional boundaries and accompanies dishes with unparalleled finesse. Join us on a journey to unlock the secrets of this coconutty delight, discover why it's a culinary sensation, and explore the delightful pairings that make it a star in Indian kitchens.Embark on a flavour-packed journey into the heart of South Indian cuisine with our Coconut Chutney recipe Extravaganza! From crafting the best coconut chutney recipe for idli to exploring unique variations like chammanthi and chana coconut chutney, this culinary adventure is bound to tantalize your taste buds. Join the online coconut chutney community with Desistreetfoods and learn the art of creating this iconic condiment for your dosas, idlis, and more. Don't miss out on the convenience of coconut chutney recipe, making your culinary adventures even more delightful. Let's dive into the coconutty goodness that has made its mark in kitchens worldwide!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine Indian
Servings 4

Equipment

  • 1 x Bowl
  • 1 x Grinder
  • Spoon

Ingredients
  

  • 1 and ½ cup shredded coconut
  • 2 to 3 tbsp roasted chana daal
  • 1 or 2 green chilli
  • 2 to 3 cloves of ginger
  • 1 teaspoon tamarind juice or few drops of lemon juice
  • ½ cup of water
  • Tempering
  • 2 tbsp of oil
  • ½ teaspoon mustard seeds.
  • 1 dry red chilli
  • ½ teaspoon urad dal split
  • 3 to 4 curry leaves
  • 1 pinch asafetida

Instructions
 

How to make coconut chutney.

  • Add fresh coconut, green chillies, ginger, tamarind, salt, and water into the mixing jar
  • Blend till it turns to a smooth paste. Add water only as needed to get the desired consistency.

How to temper coconut chutney.

  • Heat coconut oil in a small (tadka pan)
  • Now add Mustard seeds, curry leaves, urad daal, dry red chilli and fry dal till it turns golden brown.
  • Now add curry leaves and hing. Saute for a few seconds.
  • Now pour the tempering on the chutney.

Notes

Only use fresh nariyal.
Maintain Consistency.
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