Coconut chutney

Coconut chutney is a quintessential South Indian condiment that complements a wide range of dishes, from idli and dosa to vada and upma. Made with freshly grated coconut, green chilies, and a hint of ginger, this chutney is blended into a creamy, flavorful dip. A tempering of mustard seeds, curry leaves, and asafoetida enhances its aroma and adds a burst of flavor. Light, refreshing, and easy to prepare, coconut chutney is an integral part of South Indian cuisine, offering a perfect balance to spicy and savory dishes. This chutney is a great accompaniment for vadai, idli and dosai.

  • Medhu Vadai

    Medhu Vadai

    Difficulty: Medium

    This is a common snack served with evening tea or for breakfast with idli, pongal or dosa.

  • Idli

    Difficulty: Medium

    A very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi

  • Dosai

    Difficulty: Medium

    The classic breakfast dish made with parboiled rice and dhal. It is served with Chutney and Sambar

Coconut chutney

Recipe by S Kamala
Course: ChutneyCuisine: Indian, keralaDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

2

minutes

A simple coconut chutney made with just coconut. You can also season it with curry leaves, mustard and red chilies.

Ingredients

  • Coconut gratings – 1 cup

  • Green chilli – 2 Nos

  • Tamarind – a small pea size

  • Salt – half teaspoon

Directions

  • Grind all the ingredients to a smooth paste.
  • This chutney is also known as White chutney and served with Medu Vadai.
  • You can also season it with curry leaves, mustard and red chilies.

2 Comments

  1. Hi Kamala
    Wanted to share a recipe with you. Last week I was faced with task of make a full idli,pongal breakfast for 12 folks. I had only 45 mins and realized I only had 1 cup of coconut shredded. So in desperation I improvised with 1 cup of oatmeal added to the coconut and a handful of peanuts and potty kadalai and ground everything with green chillies and salt. I the seasoned it the usual way. Honestly it did not taste any different from the normal coconut chutney and nobody knew they were eating healthy. Also made brown rice pongal which also tasted normal and fine
    in short another use for oatmeal. And healthier rice to eat!!

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