South Indian Style Green Coconut Chutney

The coconut tree is called the ‘Kalpavriksh’, or the tree of life. 50 percent of the fat content in coconut is a fat rarely found in nature called lauric acid. Breast milk is the only other natural source that contains such a high concentration of lauric acid. So next time someone says coconut is bad for you, throw a coconut on them. Will you? Everything in this chutney is almost raw. The only cooked thing in this chutney is the tempering. Coconut chutney got to be the universally liked chutney for idli and dosas. Coconut chutney for breakfast can be the most amazing way to start your day. Here is how to do a super quick and easy coconut chutney.

Take equal quantities of fresh shredded coconut and fried gram (pottu kadalai). I took a cup each today. Add in 2 cloves of garlic, a small 1/2 inch piece of ginger, tamarind, asafoetida, salt and jaggery. Jaggery will not make the chutney sweet but will round out all the flavors. Remember the rule – Wherever tamarind goes, jaggery also goes. Add in the green chillies according to your taste. If you want it spicy add more. Add in 6-7 stalks of coriander leaves. Just grind all the chutney ingredients with 1.5 to 2 cups of water to a smooth paste. Set aside. Its that simple. The chutney is almost ready. Check for seasoning.

For the tempering.
Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the urad dal, curry leaves and dried red chillies. Saute until the dal turns golden. Remove and pour the tempering on top of the chutney.

Enjoy!

South Indian Style Green Coconut Chutney

 

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Prep time

15 mins

Cook time

2 mins

Total time

17 mins

 

Easy and quick recipe for South Indian Tamilnadu Hotel Style Green Coconut Chutney with step by step pictures.

Author: Kannamma – Suguna Vinodh

Serves: 4

Ingredients

For the chutney

• 1 cup Fresh shredded coconut
• 1 cup fried gram (pottu kadalai)
• 1 teaspoon salt
• ¼ teaspoon asafoetida
• 2 cloves garlic
• ½ inch piece ginger
• ½ inch piece tamarind
• 1 teaspoon jaggery
• 6-7 stalks coriander leaves
• 2 green chillies

For the tempering

• 1 tablespoon oil
• 1 teaspoon urad dal
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies

Instructions

1. Take equal quantities of fresh shredded coconut and fried gram (pottu kadalai). I took a cup each today. Add in 2 cloves of garlic, a small ½ inch piece of ginger, tamarind, asafoetida, salt and jaggery. Add in the green chillies according to your taste. If you want it spicy add more. Add in 6-7 stalks of coriander leaves.
2. Just grind all the chutney ingredients with 1.5 to 2 cups of water to a smooth paste. Set aside. Its that simple. The chutney is almost ready. Check for seasoning.

For the tempering.

1. Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the urad dal, curry leaves and dried red chillies. Saute until the dal turns golden. Remove and pour the tempering on top of the chutney.

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