Make Coconut Chutney

Coconut chutneys are a favorite in southern India. They're usually eaten with idlis (rice and pulses balls) and dosas (Indian pancakes). You can make almost any style of coconut chutney using fresh, frozen, or grated coconut. If you're looking for a traditional south Indian coconut chutney, make one that includes tempered oil and seasonings. Or you could make a quickly blended coconut chutney that's ready in minutes. For something more unusual, try a Kerala-style red coconut chutney that uses onions and red chilies. You're sure to find a new favorite coconut chutney!

Ingredients

For South Indian Coconut Chutney

  • 1 cup (93 g) of freshly grated coconut or coconut flakes
  • 2 tablespoons of roasted chana dal (split chickpeas)
  • 1 green pepper (hari mirch)
  • 1/2 inch of peeled fresh ginger
  • 1/4 cup (59 ml) of water
  • Salt, to taste
  • 1 teaspoon of urad dal (also known as black gram or black lentils)
  • 1/2 teaspoon of mustard seeds (rai or sarson)
  • 1/2 teaspoon of cumin seeds (jeera)
  • 1 sprig (9 to 10 leaves) of curry leaves
  • 1 pinch of asafoetida
  • 1 red chili (sabut lal mirch)
  • 1/2 tablespoon of sesame, sunflower, or peanut oil

For No-Tempering Coconut Chutney

  • 2 teaspoons of sunflower or coconut oil
  • 15 to 20 curry leaves
  • 1/2 cup (46 g) of fresh or frozen grated coconut
  • 1/4 cup (47 g) roasted chana dal (bengal gram)
  • 1/2 inch of peeled fresh ginger
  • 1 green pepper (hari mirch), chopped
  • Salt, to taste

For Kerala-Style Red Coconut Chutney

  • 1/3 cup (35 g) of packed grated coconut
  • 1 1/2 tablespoon of chopped shallots or pearl onions, divided
  • 2 to 3 dried red chilies, chopped
  • 1/2 inch of fresh peeled ginger
  • 1/4 cup (59 ml) of water
  • Salt, to taste
  • 1/2 teaspoon of urad dal (also known as black gram or black lentils)
  • 1/2 teaspoon of mustard seeds (rai or sarson)
  • 8 to 10 curry leaves
  • 1 tablespoon of coconut oil

Steps

For South Indian Coconut Chutney

  1. Grind the base of the coconut chutney. Place 1 cup (93 g) of freshly grated coconut or coconut flakes, 2 tablespoons of roasted chana dal (split chickpeas), 1 hari mirch (green pepper), 1/2 inch of peeled fresh ginger, and 1/4 cup (59 ml) of water in a small food processor or spice grinder. Close the lid and grind the ingredients until you have a smooth paste.[1]
    • If you want to add a slightly sour taste to the coconut chutney, add 1/2 teaspoon to 1 teaspoon of tamarind paste to the base mixture.
  2. Transfer and taste the base mixture. Use a spoon to scoop the base mixture into a heat-proof bowl. You can use a tempered glass bowl or a steel bowl. Taste the mixture and add salt according to your taste. The mixture should be a pasty white color.[1]
    • If the mixture is too thick or chunky, stir in another tablespoon or two of water to help smooth the base mixture.
  3. Heat your tempering seasonings. Heat 1/2 tablespoon of sesame, sunflower, or peanut oil in a small deep pan on the stove over medium-high heat. When the oil starts shimmering, add 1/2 teaspoon of mustard seeds to the oil. When you hear the mustard seeds crackle, add 1 teaspoon of urad dal and 1/2 teaspoon of cumin seeds. Cook this seasoning until it turns golden.[1]
    • Take care not to burn yourself as these spices cook. The oil may sputter a little, so consider wearing a long sleeved shirt or wearing oven mitts when adding the spices to the hot oil.
  4. Add additional flavors to the tempering seasoning. Add 1 sprig (9 to 10 leaves) of curry leaves, 1 pinch of asafoetida, and 1 whole red chili pepper directly into the tempering seasoning that you have cooking on the stove. Let these ingredients fry in the tempering seasoning until the flavors are released.[1]
    • You'll know the flavors are released when the curry leaves become crisp and the red pepper shrivels a little and turns dark in color.
  5. Pour the tempering seasoning over the coconut chutney base. Use oven mitts to hold the pot of your tempering seasoning. Carefully pour the tempering seasoning over the smooth coconut chutney base in your heat-proof bowl. Stir the two mixtures together before it's ready to serve.[1]
    • The oil will separate, but you can stir it back into the chutney.
    • Use the coconut chutney within a day.

For No-Tempering Coconut Chutney

  1. Fry the curry leaves. Heat 2 teaspoons of sunflower or coconut oil in a small pan over medium-high heat. When the oil shimmers, add 15 to 20 whole curry leaves. Fry them for 1 to 2 minutes or until they crisp up.[2]
    • Use caution when frying. Use oven mitts to handle the pan and be careful around the hot oil.
  2. Place your ingredients in a food processor. Carefully pour the oil along with the fried curry leaves into a small food processor or heat-proof spice grinder. Add the remaining ingredients into the food processor. To make one medium bowl of quick coconut chutney, you'll need:[2]
    • 1/2 cup (46 g) of fresh or frozen grated coconut
    • 1/4 cup (47 g) roasted chana dal (bengal gram)
    • 1/2 inch of peeled fresh ginger
    • 1 green pepper (hari mirch), chopped
  3. Blend the chutney. Cover the food processor or grinder and blend the chutney until it's the consistency you like. You may want to add between 1/2 cup (118 ml) to 3/4 cup (177 ml) of water which will make it smoother. Taste the coconut chutney and add salt to your taste.[2]
    • Serve the chutney immediately since it won't last more than a day. You can make this coconut chutney ahead of time and freeze it.

For Kerala-Style Red Coconut Chutney

  1. Grind the base of the red coconut chutney. Place 1/3 cup (35 g) of packed grated coconut, 1/2 tablespoon of the chopped shallots or pearl onions, 2 to 3 chopped dried red chilies, 1/2 inch of fresh peeled ginger and 1/4 cup ( of water in a small food processor or spice grinder. Close the lid and grind the ingredients until you have a smooth paste.[3]
    • If you want a more savory flavor, you can substitute 2 cloves of garlic for the fresh ginger.
  2. Transfer and taste the base mixture. Scoop the base mixture into a small heat-proof bowl using a spoon or spatula. You can put the base in a tempered glass bowl or a steel bowl. Taste the mixture and add salt according to your taste. The mixture should be a pasty orange color.[3]
    • If the mixture is too thick or chunky, stir in another tablespoon or two of water to help smooth it out.
  3. Heat your tempering seasonings. Heat 1 tablespoon of coconut oil in a small deep pan on the stove over medium-high heat. When the oil starts shimmering, add 1/2 a teaspoon of mustard seeds to the oil. When you hear the mustard seeds crackle, add 1/2 a teaspoon of urad dal. Cook this seasoning until it turns golden.[3]
    • The oil may sputter so stand away from the pan and use long utensils and oven mitts when handling the seasoning.
  4. Add curry leaves and shallots or onions. Add 8 to 10 curry leaves and the remaining tablespoon of chopped shallots or pearl onions directly into the tempering seasoning and oil in your pan. Let these ingredients fry in the tempering seasoning until the shallots or onions turn golden brown.[3]
    • The curry leaves should also crisp up as they cook.
  5. Pour the tempering seasoning over the red coconut chutney. Carefully hold your pot of tempering seasonings and oil while wearing oven mitts. Slowly pour the mixture over your red coconut curry base in the heat-proof bowl. Take a spoon and stir the mixtures together. Serve the Kerala-style red coconut chutney immediately.[3]
    • The oil may separate from the coconut chutney, but just stir it again to combine.

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Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 http://www.vegrecipesofindia.com/coconut-chutney-recipe-coconut-chutney/
  2. ↑ 2.0 2.1 2.2 http://www.vegrecipesofindia.com/hotel-style-coconut-chutney-recipe/
  3. ↑ 3.0 3.1 3.2 3.3 3.4 http://www.vegrecipesofindia.com/red-coconut-chutney-recipe-kerala-style/

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