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Coconut Chutney

Coconut chutney is a South Indian delicacy made by using coconut, green chilies, ginger, roasted chana dal and salt. This side dish has a flowing consistency and has a thick, rough and granulated texture. The first coconut chutney recipe originally originated in Kerala but the dish is now prepared all over the country at streets, at homes or at restaurants. This item is traditionally white or yellow in appearance but it can appear green in color due to some changes in the ingredients like by the addition of coriander paste. All the local people of South India relish this delicacy.

Ingredients and Method of Preparing Coconut Chutney

The prime ingredients required by the coconut chutney recipe are grated coconut, chopped green chilies, roasted chana dal, grated ginger and salt. This chutney needs tempering which is prepared by adding oil, mustard seeds, broken red chilies and curry leaves. The initial step in the method of preparing coconut chutney is to add coconut, grated ginger, roasted gram, chopped green chilies and salt in a grinder by adding little water so that the ingredients are grinded to form a fine paste.

The prepared paste is to be kept aside so that a tempering is prepared which can be added for a better flavor. The tempering is prepared by heating a little oil in a pan and then the ingredients such as mustard seeds, broken red chilies and curry leaves are integrated and are stirred until the mustard seeds pop. Then this tempering is poured over the prepared coconut chutney and is mixed well with a spatula to evenly spread the flavor. As per the coconut chutney recipe, the chutney can be cooled and stored in a refrigerator to extend its durability and taste.

Varieties of Coconut Chutney

Addition of pottukadalai (fried grams), coriander leaves, garlic, onion, red chili, thuvaiyal (tamarind) and many more ingredients can prepare a variety of this dish. These ingredients give a different color and appearance to the traditional chutney with a unique flavor.

Serving Coconut Chutney

According to the coconut chutney recipe, it can be served cold or at room temperature as a side dish, which is accompanied with curd rice, idli, dhosa, uttapam, vada, appe and many more. It is served in a bowl in lunch or dinner and is best complimented with a bowl of sambhar. The coconut chutney is usually garnished by tempering mustard seeds, red dry chilies and curry leaves and is mixed thoroughly to spread the aroma. A little sprinkling of finely chopped coriander leaves on top of the prepared chutney while serving enhances the appearance as well as the taste of the dish.

Some Health Facts Related to Coconut Chutney Recipe

The coconut chutney is nutritional along with having a high content of fats and carbohydrates due to the presence of coconut and pulses respectively. Due to its high calorific value, this dish should be consumed in small amount by those suffering from obesity. However, coconut chutney which has hing and tamarind in it is very helpful in the digestion process.