Blend all the ingredients well without adding water. Then pour water as needed if you want to make a wet chutney. Made with fresh raw mango, coconut, chilies, garlic and other basic ingredients. This is my quick coconut chutney recipe that also goes extremely well with idli, dosa, uttapam and medu vada. In a small pan or a tadka pan, heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds). When the seeds splutter, add the curry leaves and hing. They complement your South Indian snacks of idli, dosa, uttapam so well. Check the recipe of coconut mango chutney here. Add the curry leaves and fry till they become crisp. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water. The recipe is very easy and you can use either fresh or frozen coconut – whatever you have. Cool and then blend with other ingredients. Thanks a lot. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. 3. 9. Could you please let me know what happened with your ‘app’. Remove them to a plate and fry 2 tbsps chana dal or peanuts until golden & aromatic. You are welcome. This recipe post is from the archives has been republished and updated on 19 May 2020. These ingredients will alter the taste of the coconut chutney. Check the taste and at this step, you can add more salt if needed. On a medium heat, firstly dry roast both the dals until golden and aromatic. This is the basic, simple and popular coconut chutney recipe which makes a quick and yummy South Indian style side dish with dosa or idli. Hi Swasthi, can you educate me on gram or chana dal? This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks & south Indian breakfasts like idli, dosa, vada & pongal. When needed just take out one box from the fridge. Once the leaves turn crisp pour this to the chutney. I have learnt a lot from you and have improved my cooking skills.. Fried gram or bhuna chana is one of the ingredient that is used in the chutney. I keep experimenting a lot with various ingredients & found some of these add a really good taste & aroma. It is very aromatic and tastes nutty. If you are not accessible to it, just replace it with chana dal or bengal gram. Do try out these 8 different kinds of coconut chutney recipes for your breakfasts like Idli, Crispy dosa,Medu Vada, Ven Pongal, Fluffy crisp Uthappam, If you are new to South Indian foods, then read on to know. Good and like the taste of the coconut chutney also my family enjoying that with BANANA BAJJI RECIPE | VAZHAKKAI BAJJI RECIPE thanks and greatful to you. 2 Minutes Coconut Chutney - Instant Coconut Chutney Recipe made using coconut, water, yogurt (curd), and salt. Yes it is gulla senaga pappu. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. Then add water little by little and blend. I have just used the basic ingredients for this one. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. 7. 11. Fry for 30 seconds. For a thicker consistency, add less water. Please take a look above the recipe card. Add green chillies, roasted chana dal and ginger in same chutney jar. You may take a look at this mint chutney to see the step by step pictures. If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic. Transfer to a medium bowl. Green chilies are the best choice but red chilies can also be used. Coconut Chutney is a South Indian condiment made from fresh grated coconut or coconut powder and flavored with chilies, onions, curd and a tempering of fresh curry leaves. In the recipe for making coconut chutney for Idly and Dosa etc. By swasthi , on July 4, 2020, 98 Comments, Jump to Recipe. Hello Swati, Read more.. Raw Mango & Coconut Chutney is a perfect blend of raw mangoes which is rich in Vitamin C and protein along with coconut and green chilies for a kick.  This chutney brings out the tangy flavour prominently and is flavoured with green chilli and mango. Heat a small tadka pan with 1 to 2 teaspoons oil. Coconut chutney recipe: Typical South Indian style chutney the goes well with dosa, idly, medu vada, pongal and other south Indian dish or Andhra style. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches. The Tamil Nadu Coconut Chutney Recipe is made from fresh coconut which is ground along with green chilies and ginger and then tossed along with a dash of Lemon or Yogurt that makes it tangy and opens up your palates. Then add the curry leaves, red chili and asafoetida. Another substitute is to roast chana dal (bengal gram) until golden and crunchy. Onion chutney takes place in our breakfast menu quite often, since hubby loves it so much. A fresh hot seasoning to the refrigerated chutney brings back all the freshness. When the oil turns hot, add ¼ teaspoon mustard, 1 broken red chilli, 1 pinch urad dal (optional for flavor) and 5 to 6 curry leaves. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney. Frying until deep golden is good enough. These are edible and different from raw chana dal. Consume when fresh. Many recipes suggest combining curd or roasted chana dal or peanuts in the coconut chutney. Pour ¼ cup water and begin to blend to a smooth chutney. More Chutney recipes,Onion chutneyTomato chutneyPeanut chutneyMint chutney, For best results follow the step-by-step photos above the recipe card. Wow!!!! Soon the leaves will turn crisp, then turn off and add 1 pinch of hing. Pulse a few times until they combine well. Hope you enjoy it. White Coconut Chutney Recipe ! Coconut Chutney made a very good combo with Pongal. The most popular are the basic chutney and the coriander coconut chutney which I have also included here. You can find a detailed step by step guide here on this post of coconut pudina chutney. Thank you. blend to smooth paste adding ½ cup water. This recipe can be halved or doubled or tripled. Hi, I am Dassana. Even restaurants serve different kinds. Once the urad dal begins to turn to a golden color, then add 1 dry red chilli (broken and seeds removed), 9 to 10 curry leaves and a pinch of asafoetida (hing). if the pan becomes very hot, then switch off the flame after adding the red chili, curry leaves and asafoetida. 1. Twitter 1: First heat 2 teaspoons oil (sunflower or coconut oil). This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. 2. Awesome recipe .. followed your instructions as such and the result was fabulous. Thank you! Add some water, about 1/2 to 3/4 cup (depends on what consistency of chutney you want) and blend to a smooth chutney. It is the perfect and must have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam etc. My kids also prepare dishes from your recipes Heat a pan with 1 teaspoon oil. how to make red coconut chutney with step by step photo: firstly, in a blender take 1 cup coconut, 1 tbsp putani, 3 dried red chilli. So when you do not have roasted chana dal, just skip it and make the coconut chutney with the other ingredients – and yes the coconut chutney will still taste delicious. Recipe is the same as below, but grind with less water to make a thick chutney. For a spicy taste add 2 to 3 green chillies. Place the coconut and yogurt in a blender or food processor. Coconut Chutney Recipe Variations . It is also known as roasted gram. When the curry leaves turn crisp, add hing and pour this over the coconut chutney. I have made a few & the family loved them! Add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender. Specially by coconut chutney . I am planning on making it tomorrow, however I have never cooked with chana dal before…Does this need to be soaked before frying it? I have been trying to get the perfect coconut chutney and after following so many different recipes finally I got the perfect one. . Roasted chana dal is different from raw chana dal. Keep up the good work! Also I check out your tips It was very easy to follow the recipe and the final output was also just as expected. Fresh coconut is always preferred for Red coconut chutney but I also often use frozen shredded coconut that is available in the freezer section of Indian groceries. This is the simplest and the easiest South Indian chutney recipe. Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar. * Percent Daily Values are based on a 2000 calorie diet. If you desire do a tempering. Used warm water to blend it and was as good as the fresh coconuts. Thankyou for the recipe!! This mango coconut chutney is great to enjoy with any paratha, roti, snacks or breakfasts. At the most you can freeze the chutney and use it for a couple of days. Kamal. So, here's how to make coconut chutney recipe at home just under 20 minutes. * Percent Daily Values are based on a 2000 calorie diet. All other South Indian recipes made with coconut are her favorite. You can also make getti chatni / thick chatni that is served in banana leaf in Tiffin Hotels. Can’t wait to make your coconut chutney, but am not sure how I should roast the chana dal? This can be made in 2 ways either by sauteing the carrots for a short time or using them raw. Add a little water at a time and blend them to a smooth consistency. Hi swasthi, Use only water as needed to grind the chutney. It was incredibly delicious and I will be making it again! I made this recipe with the desiccated coconut. Thank you for your coconut chutney recipe. Switch off the flame and immediately pour the tempering on the chutney in the bowl. Made rava idlivand the came out wonderful. Extremely popular and delicious chutney that can be used with snacks like fritters/roasted veggies or simply serve with traditional south Indian food like Idli/dosa/vada. oil¼ tsp mustard½ to ¾ tsp urad dal or ¼ tsp cuminPinch of hing1 sprig curry leaves1 broken red chilismall crushed garlic clove. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. This recipe uses dried coconut known as Copra. Extremely popular and delicious chutney that can be used with snacks like fritters/roasted veggies or simply serve with traditional south Indian food like Idli/dosa/vada. Add coconut, green chillies, daliya/roasted chana dal and cilantro to a mixer grinder. We had to delete the app because of technical issues. Making coconut chutney is not a big deal now. Remove the coconut chutney with a spoon or spatula in a heat proof bowl like a steel bowl or a pyrex bowl or a glass bowl. I am really confused here. Glad to know this. Grind it to make a medium coarse paste and transfer to a plate. But i do not have access to fresh coconut. Do not add too much water. I prefer to use raw carrot for this chutney. Particularly, this recipe is of the Tamil Nadu style coconut chutney, where apart from coconut, roasted chana dal is also added. Both of them came out really well. Running the kitchen for decades, I share tried and tested Vegetarian recipes with step-by-step photo guide & plenty of tips so that your cooking journey is easier. For a vegan chutney, replace ghee with coconut oil or any other vegan oil. Tamarind or lemon juice : I do not add tamarind or lemon when it is made to serve with idli dosa as the batter already has a faint hint of sourness. Alternative quantities provided in the recipe card are for 1x only, original recipe. Thank you for your time. Cool and use them to blend along with other ingredients. 4. You are welcome. There are many variations you can find for this ��� In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, roasted chana dal, salt, tamarind pulp and little water. Coconut Chutney Recipe - Coconut chutney is the most common chutney found in the South Indian cuisine. Roasted Chana Dal: Roasted chana dal are husked split black chickpeas which are roasted. Take chopped coconut in a small chutney jar of food processor or grinder. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. 4. Glad you liked them! Add ¾ cup coconut to a blender jar. You are welcome. So always use fresh coconut or frozen one. Coconut chutney is the quintessential South Indian condiment. If using frozen coconut, thaw it in the refrigerator and not in the microwave. Even garlic or ginger can be added. Just fry the red chilies in hot oil until crisp and then blend them with other ingredients. We make coconut chutney even with copra or dried coconut (not desiccated coconut) following the same recipe mentioned in the recipe card. If you made this recipe, please be sure to rate it in the recipe card below. Great for learning how to make coconut chutney while our dosa place is temporarily closed. Chilies lend a bit of heat and spice in the chutney. For a white coconut chutney, add less of the roasted chana dal or skip it entirely. If you think your blender will be unable to blend it smooth, then soak the roasted/fried chana dal in little water for a while.Hope this helps. Welcome Kamal. Welcome Apu, 3. Though I highly recommend using freshly grated coconut, but in case its unavailable, frozen grated coconut will also suffice. Hi Sheetal, Once hot add mustard seeds. Could you kindly assist with chutney recipe with dessicated coconut? Ginger can be skipped. If you plan to refrigerate it then just blend coconut, salt, cumin, green chilies & ginger with some water. Soak the desiccated coconut in little very hot milk. You can skip cumin seeds if you prefer. You can even add 2 green chillies. Since it is already roasted we don’t need to roast it here. Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar. All my recipes are printable. For tempering, heat oil in a small pan. Ask my kids and they will request for this quick white coconut chutney to pair dosa and idli. I make quite a few variations to it..Check out my coconut coriander chutney, coconut chilli chutney, coconut garlic chutney and my keralan style coconut chutney..You can also check out my coconut malli thogayal too.. Hope you will give this a try and let me know how it turns out for Make sure that ��� 2. Next fry 1 tbsp chana dal & green chilies in 1 tsp oil until golden and aromatic.Cool and blend with half cup coconut, half cup chopped carrots, 1 garlic clove or a small piece of ginger, 2 to 3 tbsps water, salt & half tsp cumin. Coconut Chutney is prepared with fresh coconut, roasted chana dal, green chilli, ginger, garlic, coriander, salt and water. Whats a dosa without the chutney. Let the curry leaves-oil mixture become warm. If you are referring to this type of chana dal to be used in coconut chutney, then does this need to be roasted before using? Thanks. Blend the coconut chutney to a smooth paste. Hi Swasthi, Blend well adding just 2 to 3 tbsps water. Pinterest Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Then add 15 to 20 curry leaves. You can also use mint & coriander leaves. Thank you for sharing your knowledge. Coconut chutney recipe with 8 different variations. If using fried gram just blend all the ingredients without onion. You can even skip roasted chana dal if you do not have it. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. If using chana dal then it has to be roasted until aromatic and golden. For a dry coconut chutney we use roasted gram, more garlic and red chilies. you along with many many other experts recommend using “fried” or “roasted” gram/chana dal. I used desiccated coconut as where I live coconuts aren’t available. Coconut is the star of this chutney. There are many places where fresh coconut is not available. If using chana and urad dal roast them until golden. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. OR you can also fry them with little oil until they turn deep golden and aromatic. Thank you and have a pleasant evening! Really enjoy your recipes Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram). Dry them on a kitchen towel. You can find the recipe of coconut capsicum chutney here. Coconut Chutney Recipe Coconut Chutney is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Add more salt, chili and tamarind if needed. Coconut chutney recipe explained with step by step pictures and a video. My aim is to help you cook great Indian food with my time-tested recipes. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. I have been missing it a lot. Your basic coconut chutney is our absolute favourite. Add salt as per taste. The curry leaves are fried and they get fried quickly releasing their aromatic flavors in the oil. Blend until smooth. Thanks Sam. Cool & blend them together with half inch ginger, salt, half tsp cumin, half cup grated coconut, 3 tbsp water & half cup cubed raw mango. Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. 13. If you do not prefer sweet taste then choose copra that doesn’t taste sweet. When you say fried or roasted chana dal, do you mean frying or dry roasting the raw chana dal that is available in the grocery stores or are you referring to the chana dal we normally call in Telugu as “Gulla Senaga Pappu”? Coconut: By the way if you are out of fresh coconut, swap them with frozen coconut or desiccated coconut flakes (unsweetened). Serve ��� If you are someone like my kids who fancy the white coconut chutney that doesn’t turn green or cream color, then here are the tips to follow: Use only white coconut gratings, avoid brown parts.Next use only small hot green chilies, avoid long and thick green chilies.There must be more coconut and less fried gram in the coconut chutney. You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves, garlic, lemon juice, tamarind, curry leaves etc. You can add less salt first. Thank you for so many great recipes. This page is super-useful. Make a thick and smooth chutney. The recipe is easily adaptable and can also be made with desiccated coconut flakes. Step 1 Grind the ingredients in a blender To make this delicious Coconut Chutney recipe, grind grated coconut, green chillies, chana dal, ginger, tamarind and salt in a blender. You can also freeze it. you have easy to follow & delicious recipes. The only differences I found were that I needed to add much more water to the desiccated coconut to make a good paste and I used a little more oil for the spice rendering. Coconut chutney recipe for Dosa and Idli make at home Easy-Recipes August 26, 2020 Coconut chutney: It is very easy to make South Indian style coconut chutney for dosa and idli , fresh coconut is simply grinded with chili, curd and ginger and the curry leaves and rye tadka is applied on top. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. Temper as mentioned above in the recipe card. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. Coconut chutney made with lemon juice goes good with snacks like vada, masala vada, pakoras, sandwiches etc. Each region in South India has their own way of making coconut chutney. Coconut chutney or kayi chutney is served with all kind of dosas and idlies. There are so many varieties of coconut chutneys. Add chopped or grated coconut, fried gram, garlic, salt, chili and cumin to a blender jar. Grind everything together for a minute. Chana dal is roasted until golden and aromatic on a medium heat. on this website. Cool all of these and add to a blender along with rest of the ingredients (excluding tempering ingredients). The cumin seeds will also crackle and get browned. Add ½ teaspoon cumin seeds, ¼ teaspoon salt, 1 to 2 green chilies, 1/8 inch ginger (or 1 garlic). Hi Rom Garu, To avoid grating coconut at the last minute, I usually grate the whole coconut and then freeze it. 6. How does coconut chutney taste? By any chance could you add a printable recipe button? Add in the mustard seeds. Pour water as needed and blend to get a smooth coconut chutney. Serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam. Made with dried coconut, in my spice grinder. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Serve the Classic Coconut Chutney with idli, dosa, vada, pongal or pakoda of your choice. The flavor changes by boiling the dal. 3. Add little warm water and then temper the coconut chutney. Keep the flame to a low. You can also use sunflower oil or peanut oil or coconut oil or any neutral flavored oil. Thank you so much! Soon they will crackle, then add broken red chili and curry leaves. Recipe: Roast 3 to 4 red chilies in a 1 tsp oil until crisp. Like this Recipe?Pin it Now to Remember it Later. It is best to consume coconut chutney with in few hours of preparing. 2. This beautiful fresh green chutney is fragrant and cooling with hot curries - and can be made in seconds! Add shallots and saute for a minute. Scrape the sides and add more water as needed. Grind them to a smooth powder. This is a simple one which I at times make when I do not have green chilies. 4: Serve the Hotel Style Coconut Chutney with plain dosa or rava dosa or rava idli or uttapam. Taste it and add more salt and chilies if needed. Add 3 to 4 tablespoons water. Most people love this one as it gets a unique flavor from the fresh coriander leaves used. 5. This recipe can be halved or doubled or tripled.Â, - optional, you can also add 1 to 2 small garlic cloves, - sesame or peanut or coconut or sunflower oil. It has to be roasted until deep golden & used. Let it sit for a while and use to make the chutney. Then add it here. I would appreciate your response clarifying this for me. This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. Nariyal chutney is absolutely beneficial since it's cooling, helps increase the vitality and also your body strength. 3: Add ¼ cup water or as required and grind to a smooth chutney. Hello, Serve coconut chutney with dosa, idli, vada or pongal. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Step 2 Also add less green chillies or you can skip them. Check your inbox or spam folder to confirm your subscription. For the Green Coconut Chutney tempering. It needs a really good blender to blend it smooth as the dal is hard to be crushed. Thanks! It adds a thick texture & a nutty aroma to the coconut chutney. God bless u . Later, temper with whole red chilies, mustard seeds, urad dal, curry leaves fried in ghee. Note, many people don't add cilantro in this chutney and that makes it white coconut chutney, but adding cilantro only enhances the flavor and gives it a nice green color. Then temper the chutney as mentioned in the recipe card above. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color. Later when they turn golden, turn off and add cumin. Tender & young carrots taste very good. I share vegetarian recipes from India & around the World. Though desiccated coconut can be used, it does not yield a really good chutney. Then after grinding check the taste and add some more salt if required. Check the recipe of coconut mango chutney here To make this mango coconut chutney, Fry 1 tbsp of urad dal & green chilies in 1 tsp oil until golden. Use this along with plain water as needed to grind. This coconut chutney can be made with frozen or fresh coconut. Print Recipe Pin Recipe 2 Minutes Coconut Chutney – Instant Coconut Chutney Recipe made using coconut, water, yogurt (curd), and salt. Ingredients For Coconut Chutney Recipe: ½ cup Coconut (Chopped or grated), If using frozen, defrost it first 1 tablespoon Roasted chana dal (Fried gram or daria, dalia) 1 large Green chili 4 ��� Hope this helps. This helps to get smooth chutney. If you don’t have these then you can add the same amount of roasted peanuts. Please do not copy. You can find 7 more variations below. It is then tempered with little oil, mustard seeds, dried red chili, hing & curry leaves. Ingredients¼ cup chopped or ½ cup grated coconut¼ cup fresh coriander leaves with tender stalks2 tablespoons fried gram (or 1½ tablespoon chana dal & ½ tablespoon urad dal)¼ inch ginger1 to 2 green chiliessalt as neededtamarind as needed½ teaspoon cuminTempering/ Seasoning (optional)1 teaspoon oil1 broken red chili1 sprig curry leaves¼ teaspoon mustard seeds¼ tsp cumin seeds (optional)pinch of hing. Thank you! 7. Cool & blend them together with half inch ��� Learn how to make this quick and easy Chutney in less than 10 minutes.. After blending, taste test the chutney and add more salt or green chilli if needed. Cool all the ingredients and add them to the jar. This popular South Indian chutney is a delicious side dish for Idli, Dosa, Vada, Pongal and many more. Next add 2 tablespoons roasted chana dal. Heat oil in a pan until hot. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Blend to a smooth thick chutney. All the best to you my dear, Hello Dr. Maya I used chana dal and urad dal here. You can also add a handful of fresh coriander leaves with tender stalks. Cool these and blend with half cup chopped dried coconut and salt to a smooth powder. You can find many chutney recipes on this website. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. For half cup grated coconut, 1 tsp of fried gram would be sufficient. Is that what you mean or can you please specify. Stir often and fry keeping the flame to a low. You can check the full recipe of coconut carrot chutney here. Hi Polly, It is a great alternate to fresh coconut. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water. It goes particularly with Idli, Dosa and Vada. Quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada. 1. YouTube Welcome Kate. Thank you! Coconut chutney is a side dish which served with any South Indian recipes like Idli, Dosa and Vada. 3. Then add 1 green chilli (chopped), ½ inch ginger (chopped) and 2 tablespoons roasted chana dal. You can use fresh or frozen. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice. 2. The recipe is easily adaptable and can also be made with desiccated coconut flakes. Next add mustard, cumin and red chilies. Then add 1 green chili (chopped) and ½ inch ginger (chopped). Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt), tamarind, tomatoes, onions, almonds, carrots, beetroot, unripe mangoes, peanuts, capsicum, greens like spinach etc.