Coconut chutney is a condiment popular in South Indian cuisine that is made with grated coconut, green chilies, and a blend of spices. It is typically served with rice dishes, idlis, dosas, and other South Indian snacks.
Here is a basic recipe for Indian coconut chutney:
Ingredients:
- 1 cup grated coconut
- 2 green chilies, finely chopped
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black lentils)
- 2 tablespoons roasted peanuts
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 1 tablespoon oil
- Salt, to taste
Instructions:
- In a pan, heat the oil over medium heat. Add the mustard, cumin, and curry leaves, and fry until the seeds start to splutter.
- Add the chana dal and urad dal, and fry until golden brown.
- Add the green chilies and fry for a minute.
- Add the grated coconut and fry for 2-3 minutes until it is lightly browned.
- Add the peanuts and fry for a minute.
- Remove the pan from the heat and let the mixture cool.
- Once the mixture is cooled, transfer it to a blender and blend until smooth, adding a little water if necessary.
- Season with salt to taste.
This recipe yields about 1 cup of coconut chutney, which can be served as a condiment with rice dishes, idlis, dosas, and other South Indian snacks.
Here are a few variations on the basic recipe:
- To make a mint coconut chutney, add a handful of fresh mint leaves before blending.
- To make a coriander coconut chutney, add a handful of fresh coriander leaves before blending.
- To make spicy coconut chutney, add an extra green chili or a pinch of cayenne pepper before blending.
Coconut chutney can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. To serve simply thaw the chutney to room temperature and serve as a condiment with your favorite South Indian dishes.