Coconut Chutney | How to make Coconut Chutney

By Zeenath Amaanullah  |  20th Jan 2017  |  
5 from 2 reviews Rate It!
  • Coconut Chutney, How to make Coconut Chutney
Coconut Chutneyby Zeenath Amaanullah
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    6

    People

74

2





About Coconut Chutney Recipe

A popular accompaniment of South Indian dishes like Dosas and Idlis. Absolutely yummy and can be done in no time.

Coconut Chutney is delicious and authentic dish. Coconut Chutney by Zeenath Amaanullah is a great option when you want something interesting to eat at home. Restaurant style Coconut Chutney is liked by most people . The preparation time of this recipe is 10 minutes and it takes 5 minutes to cook it properly. Coconut Chutney is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut Chutney. Coconut Chutney is an amazing dish which is perfectly appropriate for any occasion. Coconut Chutney is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut Chutney at your home.

Coconut Chutney

Ingredients to make Coconut Chutney

  • Grated coconut 1 cup
  • salt to taste
  • green chillies 2 to 3
  • tamarind pulp a tbsp (optional)
  • For the tempering, you will need
  • curry leaves a few
  • Bengal gram or chana dal a tbsp
  • Dry red chillies 3 to 4
  • mustard seeds a tsp
  • Oil 2 tbsp. One tbsp for the tempering and the other tbsp of it for the roasting of the grated coconut

How to make Coconut Chutney

  1. Heat a tbsp of oil in a pan and roast the coconut on low flame until it changes a little colour.
  2. Add the green chillies and the tamarind pulp. Saute it for a minute and then switch off the flame.
  3. Grind them all adding the salt to it and keep aside.
  4. Add some water if necessary. If you wish you can skip roasting the coconut and directly grind it.
  5. Heat the oil, add the mustard seeds. Let them splutter and then add in the bengal gram.
  6. Let it get roasted a little and then add the curry leaves.
  7. Add this hot tempering to the coconut mix.
  8. Serve this with your favourite South Indian dish.

My Tip:

You can skip the tamarind if you wish and add lemon juice instead or nothing at all. It still tastes yummy.

Reviews for Coconut Chutney (2)

Yasmeen Ahmeda year ago

:ok_hand::ok_hand::ok_hand::ok_hand::ok_hand:
Reply

Andrea Srivastavaa year ago

The classic coconut chutney! Nice one
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