Coconut Chutney Recipe: Coconut chutney is one of those things which enhances the taste of any South Indian dish manifold. Be it morning breakfast or evening hunger pangs, this creamy and mildly spicy coconut chutney always soothes the mind when paired with dishes like idli, dosa, vada, uttapam or pesarattu. Its aroma, its soft texture and the crisp taste of the tadka that comes with it takes the entire meal to a different level. The good thing is that making coconut chutney is as easy as it is quick. This recipe, which can be prepared in a few minutes, is liked by people of all ages. Children also eat it with great enthusiasm because its taste is very light and fresh. At the same time, older people like it because it does not weigh heavily on the stomach and the natural properties found in coconut provide good nutrition to the body.
Today we have brought for you a recipe that will make excellent chutney every time. There is neither much chilli intensity nor any different technique in it. By following just a few easy steps, you will be able to make the same chutney at home that is available in hotels or South Indian restaurants. Most of the ingredients in this recipe are available at home, so it is easy to make it anytime and any number of times.
If Dosa-Idli is your daily favourite, then this chutney will become the pride of your kitchen. Let us know the complete recipe of this tasty coconut chutney which can be prepared instantly.
Ingredients to make Coconut Chutney
-a fresh coconut
-Two to three green chillies
-twenty to twenty-five curry leaves
-one tablespoon green coriander
-one teaspoon cumin
-one teaspoon lemon juice
-One teaspoon putani (roasted gram porridge)
-Salt
-Water
to temper
-one and a half tablespoon oil
-one teaspoon mustard
-Six to eight curry leaves
How to make coconut South Indian style chutney
First of all, clean the coconut and cut it into two parts. Prepare small and thin pieces of it so that it can be ground easily in the grinder. Now add coconut pieces, green chilli, green coriander, putani, curry leaves, cumin, salt and lemon juice in the mixer jar. Add some water and grind it coarsely. If you like thin chutney, you can add a little more water.
Now take out the chutney in a bowl. For tempering, heat a pan and add oil in it. As soon as the oil is hot, add mustard seeds. When mustard seeds start crackling, add curry leaves and turn off the gas. Pour this tadka over the chutney and mix well. As soon as the seasoning is applied, both the taste and aroma of the chutney increases.
Serve and enjoy
Your quick and tasty coconut chutney is ready. Serve it with Idli, Dosa, Vada or any South Indian dish and enjoy its amazing taste. Try making it once, it will become a regular recipe in your kitchen.
