“Authentic South Indian Coconut Chutney Recipe”
Description
Discover the secret to making the perfect South Indian Coconut Chutney with this easy-to-follow recipe. Made with fresh grated coconut, aromatic spices, and a hint of heat from green chilies, this versatile condiment is an essential accompaniment to dosa, idli, vada, and more. Learn how to create the traditional tempering to elevate the flavors and serve up a taste of South India in every bite. Whether enjoyed as a dip or spread, this coconut chutney will add a burst of flavor to your meals."
Ingredients
For Tempering:
Instructions for South Indian Coconut Chutney Recipe”
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Prepare the Coconut Mixture:
- In a blender or food processor, add grated coconut, chopped green chilies, roasted chana dal, chopped ginger, cilantro (if using), and salt.
- Blend them together until you get a coarse mixture. If necessary, add a little water to help with blending, but keep it thick.
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Tempering:
- Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal and fry until it turns golden brown.
- Add a pinch of asafoetida (hing) and curry leaves. Fry for a few seconds until fragrant.
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Combine:
Pour the tempering over the blended coconut mixture and mix well.
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Adjust Consistency:
If the chutney is too thick, you can add a little water to achieve the desired consistency. Be careful not to make it too runny.
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Serve:
- Transfer the coconut chutney to a serving bowl.
Serving Suggestions:
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- Serve the coconut chutney with dosa, idli, vada, uttapam, or any other South Indian snacks.
- It can also be used as a spread for sandwiches or wraps.
Tips:
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- You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
- If fresh coconut is not available, you can use frozen grated coconut. Just make sure to thaw it before using.
- For variations, you can add a small piece of tamarind or a little lemon juice for tanginess.
- Store any leftover chutney in an airtight container in the refrigerator for up to 2-3 days.
Note
- Freshly grated coconut yields the best flavor, but you can also use frozen grated coconut if fresh isn't available.
- Adjust the number of green chilies according to your spice preference.
- If you prefer a smoother texture, blend the chutney for a longer time or strain it through a fine sieve.
- You can add a small piece of tamarind or a splash of lemon juice for extra tanginess if desired.
- Leftover chutney can be stored in an airtight container in the refrigerator for up to 2-3 days.
South Indian Coconut Chutney Recipe Authentic Traditional Condiment Dosa Idli Vada Tempering
