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Coconut Chutney

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Coconut Chutney Recipe, Nariyal Chutney recipe, How To Make Coconut Chutney Recipe

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy flavor and is the perfect accompaniment for South Indian idlis, dosas, vada and uttapams (rice pancakes).

Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perf... Read More..

About Recipe

Kobbari pachadi, Thengai Chutney Recipe, Coconut Chutney Recipe

How to make Coconut Chutney

(117 ratings)
136 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Coconut Chutney
Author : Vahchef
Main Ingredient : Coconut
Servings : 2 persons
Published date : October 30, 2018


Ingredients used in Coconut Chutney
• Green chilies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Curry leaves - 1 spring.
• Dhalia - 15 number.
• Hing/asafeotida - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Oil - 2 tea spoon.
• Red chillies - 3 number.
• Ginger (chopped ) - 1 tea spoon.
• Cashew nuts - 20 number.
• Coconut (freshly grated) - 1 cup.
• Urad wash/black gram - 1 tea spoon.
• Tamarind or lime - 1 small.
• Salt - 1 tea spoon.
Method:
  • Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.
  • Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.





Cooking with images Naral lonache, Thengini kai Uppinakayi





Articles


Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. It tastes extremely wonderful when prepared with few right spices and ingredients.  The authentic coconut chutney is the best accompaniment for Idli, dosauttappam, vadaupma and pongal

Coconut is a vital ingredient in many types of cuisines and is used in various culinary uses. It  forms a part of daily diet is some way or other. The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking. The fleshy part can be desiccated to produce coconut milk in making curry dish and other dishes using coconut milk. Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe.  When coconuts arrived in England, they retained the coco name and nut was added. In India, Kerala is the largest coconut producer state and is also famous for the tender coconuts in India. There are lots of great recipes prepared with coconut. Such as, Coconut burfi, Coconut rice, Coconut rice pudding, Red chili coconut chutney, Coconut shrimp prawn fry, Shrimp coconut masala, Kheema with coconut curry and so on..

Chutney types and their preparations vary widely across Pakistan and India.  It is said that chutneys were shipped to European countries like England and France as luxury goods. The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency.

Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more



 

Comments & Reviews

 

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Recent comments

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danYulia Posted on Thu Jan 09 2014

what food processor are you using? ?

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Lily Lazar Posted on Mon Jan 27 2014

HiThe coconut chutney is best when you grind coconut green chillies  small onions (shallots?) and salt you can also add a few curry leaves.Tempering with mustard is optional.Lilly?

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Sahil Monga Posted on Sun Feb 02 2014

sahil we miss you. take care of yourself?

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Vidya Mirpuri Posted on Wed Feb 19 2014

Dear sanjsy l have fond of. Cooking.so. Ilike your perfact vada and chatni.thank you very much.?

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srinath sr Posted on Fri Feb 21 2014

Nice?

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Pankaj Gautam Posted on Fri Mar 07 2014

Really nice job and kind support thnx.. ?

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Ramaswamy Venkatesh Posted on Sat Mar 15 2014

You are just too good on all your presentations . Thanks .Regards !?

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Malini Thakur Posted on Sat Mar 22 2014

Your recipes are wonderful and the cookware awesome.Please let me know where I can get the blender that u used to grind the coconut chutney.Would be very happy if u can send a reply pl.?

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Shriram KA Posted on Sun Mar 23 2014

WOW.. ALL THE DISHES ARE AMAZING ... I HAVE BEEN FOLLOWING AND DOING MANY DISHES THAT WHO HAVE PUT UP.. AND EVERYTHING IS 100% GOOD.. ?

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Lee Antje Posted on Mon Mar 31 2014

Wow your awesome,wonderful delicious dishes you make. Thanks for sharing.Love you and you're dishes:-)?

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Romila Lal Posted on Sun Apr 06 2014

Thank you chef for your tips.?

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urmila patel Posted on Thu Apr 17 2014

Thank you ?

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