Coconut Chutney is one of the most versatile chutney, famous all over the south. Each region adds its own distinct flavour to the base chutney. Almost all the hotels in Tamil Nadu serve this along with Dosas and Idlis. The chutney is almost so white and has a very nutty taste that makes the tiffin items very tasty.

To make it more in quantity, many use Fried Gram. However fresh coconut ground with just a hint of tamarind and green chillies tastes simply out of the world. Amma mostly makes it plain with just fresh coconut, however, at times adds fried gram for a change. You could add dry red chillies as well.

Growing up, the breakfast was mostly either Idlis or Dosas and Amma always had two chutneys made along with it. Everybody loves Groundnut chutney while my brother used to prefer only coconut chutney. So she used to make both in the process I have always enjoyed both. Now I see that Konda only likes Coconut Chutney with a ginger of all the things!

Anyway, I try to make it with ginger when I make for her. She still says Amma's is the best. I agree to. Here's a version that can be changed in different ways according to what you have on hand.

Serve this chutney along with Dosas, Idlis.

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Coconut Chutney

Course Chutneys, Dips and Spreads

Cuisine South Indian

By Diet Vegan, Vegetarian

Author Srivalli

Ingredients

For Grinding

1 cup Coconut grated
5 Green Chilli
1/4 cup Fried Gram /Pottukadalai
1 tsp Tamarind extract
Salt to taste

For Tempering

1 tsp Cooking Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
Curry Leaves handful

Instructions

Take all the ingredients for grinding and adding just enough water, grind to a paste.
Transfer to a bowl.
Heat a pan with oil, temper with all tempering ingredients, when the mustard splutters, pour the oil over the ground coconut chutney

Notes

Adjust the chillies to your preference. Most times I don't add the Fried Gram as well for a plain coconut taste.

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