South Indian Side
Coconut Chutney
Ratings & commentsA fresh, creamy coconut chutney with green chilli, coriander and a little tamarind. Ready in 15 minutes - the perfect dip for dosa, idli and vada.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Gently spiced
About this Coconut Chutney
No South Indian breakfast is complete without a bowl of coconut chutney. It is simply fresh coconut blended with green chilli, coriander and a touch of tamarind for tang, finished with a quick tempering. Five ingredients, one blender, fifteen minutes.
Ingredients
- 300 gCoconut, freshly grated
- 20 gGreen Chillies, to taste
- 20 gFresh Coriander
- 10 gTamarind, a small piece
- 3 gMustard Seeds
- 3 gCurry Leaves
- 10 mlVegetable Oil
- 5 gSalt
Plus water and a little salt to taste.
How to prepare Coconut Chutney
Grate the fresh coconut (or break it into small pieces) and roughly chop the green chillies and coriander. Use fewer chillies for a milder chutney.
Put the coconut, green chillies, coriander, tamarind and salt in a blender with 100 ml of cold water.
Blend to a smooth, spoonable paste, adding a little more water if needed. Taste, and add salt or a little more tamarind if you want it sharper.
Heat the oil in a small pan, add the mustard seeds and, when they pop, the curry leaves for 20 seconds.
Pour the tempering over the chutney, stir lightly and serve at room temperature.
Tips
- Use chilled water for a brighter white chutney.
- It keeps in the fridge for 2 days, but is at its best the day it is made.
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