4 June, 2009
Coconut chutneyPosted in : Andhra, Breakfast, Chutneys, Gluten Free, Heart Healthy, Karnataka, Kerala, Pongal, Sides, South Indian, Tamil Nadu, Vegetarian on by : sujeesha Tags: #chutney, #coconutchutney, #sidedish, #southindianfood, salsa
Coconut chutney is a quick and easy side dish for a variety of Indian breakfast and snacks like idli, dosa, puri, pongal, pakora, vada and more.
Coconut chutney is so versatile you can eat it with anything you want really. I even like to have it as a side with yogurt rice or mix with just hot white rice with a dollop of ghee and crush in some pappad for a heavenly goodness.
Its funny that the Peruvian Aji Verde sauce reminds me so much of coconut chutney. Whenever i go to Peruvian restaurants that sell the sauce, i buy a bottle and enjoy with some dosa/pongal/idli rest of the week. 🙂
Coconut chutney is also very forgiving. You can use what is available in your pantry and whip up a delicious chutney in no time. If you don’t have roasted gram, feel free to substitute with roasted unsalted peanuts or almonds.
Garlic, ginger, cilantro are all optional. For the most basic recipe, just grind together some coconut, roasted gram, tamarind, green/red chilies with some salt and call it a day. Keep it thick and you don’t even need to season with anything else. In fact, when we go on long trips like train journey or road trips in India, we just make thick coconut chutney called “getti chutney” and pack it with idlis. Damn, writing about getti chutney is making me drool.
I’m just going to quickly make this chutney now and devour some pongal with it!
By June 4, 2009Published:
- Yield: 3 cups (4 Servings)
- Prep: 10 mins
Coconut chutney is a quick and easy side dish for a variety of Indian breakfast and snacks like idli, dosa, puri, pongal, pakora, vada and more. There are hundreds of versions of coconut chutneys and here is my version.
- 1 cup grated coconut fresh or frozen
- 3 tbsp roasted gram
- 2 green chilies
- 1 clove garlic
- 1/2 inch ginger chopped
- 1/4 tsp tamarind
- 2 sprigs cilantro
- 2 tsp mustard seeds
- 1 sprig curry leaves
- 1 tsp split black lentil
- 2 dry red chilies
- 1/4 tsp asafitida
- 2 tbsp oil for frying
- salt to taste
- Blend coconut, roasted gram, tamarind, green chilies, cilantro, ginger, garlic and salt to taste.
- Blend well first without any water to a smooth paste. Then add water a little at a time and grind more. :- chutney should not be too runny
- Serve with idli, dosa or pongal!
- Heat oil in a small frying pan.
- Add mustard seeds and wait until they splutter.
- Then add curry leaves and allow it to crackle
- Then add black gram, dry red chilies and asafitida. Give it a quick stir and pour onto the chutney