Coconut Chutney
Coconut Chutney is made with fresh coconut and cilantro along with chilis and crunchy dal tadka to pair with South Indian Dishes!
No South Indian dishes are complete without a good serving or two of coconut chutney, in my opinion. This coconut chutney is one of those food items I learned from my mom. I have seen some people use yogurt in their coconut chutney. My mom has always used milk in it. And honestly, this is how I love it the most!
This chutney has fresh coconut, milk, lots of cilantro, serrano peppers, dalia (to make the chutney thick, not watery). And that crunchy urad dal tadka takes this chutney to the next level! You can certainly use frozen coconut if you like to make your life a bit easier. Check out the video below to see how I crack open a coconut. I have also heard freezing coconut for few ours before breaking it makes it even easier.
This chutney stays good in the fridge for upto 3-4 days, and in the freezer for upto 3-4 months. Serve it with pipping hot Idli/Vada/Dosa/Uttapam and Sambar. Check out my super soft Quinoa Brown Rice Idlis. I dare you not eat few steaming idlis and this fresh chutney while cooking it. Because I surely cannot stop myself from enjoying few during the cooking process. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!
Coconut Chutney
Ingredients
Chutney
- 1 medium Coconut break open, shell removed and cut in small pieces (you can use about 2 lb frozen coconut instead)
- ½ bunch Cilantro washed/cleaned
- 2 Serrano Peppers
- 2 tsp Salt
- ⅓ cup Dalia/Roasted split gram
- ½ cup Coconut Water
- 2½ cup Milk
Tadka/Tempering
- 1 tbsp Oil
- 2 tbsp Urad Dal washed/soaked/drained completely before use
- 7 Fresh Curry Leaves
Instructions
- Blend everything listed under "Chutney" ingredients into a grainy/smooth paste. It is okay if the chutney is not super smooth, it is good to leave it grainy for amazing texture.
- Once chutney is blended, prepare for tadka.
- Wash and soak Urad dal for 10-15 min. Once soaked, drain the water out and let it sit flat on a paper towel for few min to get rid as much water as possible.
- Heat oil in a small flat pan. Once warm, add prepared Urad dal and keep cooking/stirring it until it turns golden brown and crispy.
- Add curry leaves to the tadka pan and cook for few more seconds.
- Add tadka to the chutney. Mix well. Keep it refrigerated until ready to use. It stays good in the fridge for upto 3-4 days, and in the freezer for upto 3-4 months.
- Serve it with Idli/Vada/Dosa/Uttapam and Sambar!
