Nothing compares to a warm breakfast of Idli and dosa along with Simple Coconut Chutney.
I absolutely love the smell of curry leaves and mustard seeds that fills my house while making my favorite breakfast along with coconut chutney .So Inviting.
This is a popular South Indian side and we can see people enjoying the chutney with soft idlis along with dosa and upma. Chutney dates back to 500 BC.The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick.In all honesty this chutney is finger licking good.
Chutney takes an important space in our Indian Cuisine and is loved by all.This chutney has three main ingredients.
Coconut the key ingredient is a good source of fats and the added flavour and creaminess in the chutney matches perfectly with South Indian Cuisine.
Daria Dal- Roasted chana (gram) are a good source of and protein and works as a great binder in the chutney.
Flavours-Curry leaves, garlic, hing (asafoetida)ginger ,green chillies, cumin seeds, jaggery (if using and tamarind or lemon. Green chillies, ginger and cumin are an absolute must but besides that the other flavors are totally as per choice and availability.
We Indians love our chutneys and every household makes it with a lot of variation.
The lip smacking green chutney along with garlic chutney and tomato chutney are my saviours when I have to spice up a boring meal.
Refrigeration of coconut chutney
- These can stay refrigerated for a couple of days but honestly in my house they are polished clean immediately after they are made.However store these in tight steel or glass containers.A fresh tarka or seasoning is enough to freshen the chutney the next day.
- Avoid using ingredients like onion,peanuts and tamarind.These alter the taste is what I have observed.Moreover In case you are making a big batch refrigerate the batch which will be used next day.Due to the high fat content coconut goes smelly if not handled well very soon.
- Use a fresh dry spoon to serve.
Herbs like coriander leaves,curry leaves,or even mint are used for the herby flavour to enhance the flavour,texture ,colour and the nutritional value of the chutney.Though in my opinion addition of herbs reduces the shelf life of the chutney/
Can I use frozen coconut ?
Frozen coconut can be used to make coconut chutney.To avoid fat separating from the pulp its best to heat the coconut to room temperature . It could be defrosted in the microwave or heated on a pan until warm or soaked in hot water for 5 minutes before using in a chutney.
How long can the chutney be stored refrigerated?
Coconut chutney can be stored for a couple of days refrigerated but tastes best on the same day that it is made.
What can coconut chutney be eaten with?
Coconut chutney can be eaten with idlis ,dosas , vadas, upma and uttapams. These can be served with rice as well.
A simple tempering of ghee ,urad dal(split black gram), curry leaves and mustard seeds.
How easy it is when we have a ready-made batter of idlis in the refrigerator ,then all we need is a quick churn of chutney and we have an easy snack in no time.
South India is popular for its chutneys and I absolutely love the variety of chutneys it offers.
So who is coming with me to make an easy peasy coconut chutney ready in no time.
Simple coconut Chutney
Nothing compares to a warm breakfast of Idli and dosa along with Simple Coconut Chutney. I absolutely love the smell of curry leaves and mustard seeds that fills my house while making my favorite breakfast along with coconut chutney .So Inviting.
- 1 cup freshly grated coconut
- ½ cup roasted gram (daria dal (see top tips))
- 2 green chillies (or to taste)
- A small piece of ginger
- A small piece of tamarind (see top tips)
- 1 cup of fresh coriander
- A small pinch of Asafoetida (optional)
- ¼-½ cup of water to blend
- Salt to taste
- 1 tsp coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon spoon urad dal (black gram, split/ whole)
- 1 dried red chilli
- Few curry leaves
- In a mixer jar add the roasted gram, green chillies, tamarind, coriander leaves and give it a smooth blend.
- Then add freshly grated coconut and give it a coarse blend.
- Take it out in a bowl and top it with tempering.
- Heat a pan and add oil.
- Add lentils, mustard seed, red chilli and curry leaves.
- Once the mustard seed slutters our over the chutney.
Use peanuts in place of roasted chana dal.
Use lemon juice in place of tamarind.
Use ½ cup mint in place of 1 cup coriander leaves.
Curry leaves can also be added in the chutney to paste.
Keep well refrigerated for a day when stored in a glass bottle.