Coconut chutney recipe
White coconut chutney recipe without chana dal – The best side dish for south Indian breakfast recipes.
Servings: 2
Equipment
Ingredients
To grind coconut chutney
- ½ cup Grated coconut
- 2 to 3 Green chilli (if small add 4 ,else 2 -3 would be enough)
- 1 inch Ginger
- Tamarind a pinch
- Salt and water as needed
To temper
- 2 tsp Cooking oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 pinch Red chilli (pinched)
- Curry leaves few
Instructions
- Scrape the white part of coconut and grind it along with chillies, ginger, tamarind, salt and water to make a smooth paste. Remove and transfer to a serving bowl.
- In a small tadka pan, heat oil and splutter mustard seeds. Add urad dal, red chilli and curry leaves. Add to the chutney. Mix well and serve with idli, dosa!
Video
Notes
Tips for white colored coconut chutney
DO’s:
- Always use freshly grated coconut. Do not grate the brown part. More coconut and less pottukadalai/Fried gram is also a must for white chutneys.
- Add less water for getti (thick) chutney, add the quantity necessary to run your mixie.
- Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
- Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question “Why my coconut chutney looks green”?
- Ready made flakes or desiccated flakes or frozen grated coconut will work but don’t except taste and color. Mostly pale white color with oily look.
- No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
- Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
- Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
- In cold places, coconut leaves oil while grinding chutneys. To avoid this, use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil. For variations, you can saute and add mint leaves or coriander leaves along with little turmeric powder and make super green chutney.