Coconut Chutney is a popular south indian side dish that is made by grinding fresh coconut pulp along with various herbs, lentils and spices. Almost all the snacks in South India are eaten with Coconut Chutney like Idli, Vada, Dosa, Uttapam, Ponal, Upma etc.

Coconut Chutneys is a southindian condiment which is easy to make and is quite healthy and tasty. There are many versions of coconut chutneys like spicy green coconut chutney with Corianderand green chillies, coconut chutney with tamarind, coconut chutney with tomatoes and garlic, coconut chutney with jaggery etc.

Calorie Count of Coconut chutney : one tablespoon of coconut chutney gives 36 calories out of which carbohydrate consists of 4 calories, protein consists of 2 calories and fat and fibre consists of 30 calories. It is considered as healthiest chutneys among other many chutneys. As coconut is high in fibre, thus helps in weight loss and is considered good for heart and diabetic patients.

You can store and use coconut chutney for 7-8 days if kept in a air tight container and kept in a refrigerator.If you freeze this coconut chutney in a plastic ziploc bag and keep it in a freezer then you can eat this chutney for 3 months.

Here is how to make this Coconut Chutney in South Indian Style

Ingredients

• 2 tbsp Chana Dal/ bengal gram dal
• ½ tsp Split Urad dal/ black gram dal
• ¾ cup Grated fresh Coconut
• ½ cup Chopped fresh coriander leaves
• 12-15 fresh Curry Leaves
• 4-5 Green Chillies
• 1 Inch Grated Ginger
• Salt To taste
• Little water as required
• For Tadka/Tempering Coconut Chutney
  • 2 tsp Oil
  • 1/4 tsp Hing
  • ½ tsp Mustard seeds
  • 7-8 Fresh curry Leaves
  • 2 Dry Red Chillies

Recipe Steps

1. Dry Roast Chana dal and white urad dal(split) in a fry pan for 2-3minutes until some light brown patches show in the lentil/ pulses skin. Keep the roasted dal aside in a bowl and let it cool at room temperature.
2. Grind all the ingredients together that is Roasted Dal mixture, grated coconut, Coriander leaves, green chillies, ginger, curry leaves and salt to taste and little water in an electric blender or food processor.
3. Transfer the Chutney from the blender jar to a bowl.
4. Now Make a tadka for chutney. Take a tadka pan, add oil in it. Then add Hing, mustard seeds, as mustard seeds start to crackle, then add curry leaves, broken dry red chillies in tadka pan. Pour this tadka over the coconut chutney. Mix well.
5. Serve coconut chutney with Idli, Dosa, Vada, uttapam, Chaw chaw bath, Upma, Pongal etc.

Consistency of Cocunut Chutney varies according to type of snack like for Dosa coconut chutney should be slightly thick as compared to coconut chutney for upma or pongal in which water content in coconut chutney is little more.

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