COCONUT CHUTNEY RECIPE / INDIAN COCONUT CHUTNEY RECIPE / SOUTH INDIAN COCONUT CHUTNEY RECIPE / THENGAI CHUTNEY RECIPE / EASY CHUTNEY RECIPE / VELLAI CHUTNEY RECIPE / THENGAI POTTUKADALAI CHUTNEY RECIPE / SOUTH INDIAN CHUTNEY RECIPES / IDLI DOSA SIDE DISH RECIPES / BREAKFAST SIDE RECIPES / DALIA CHUTNEY RECIPES / SIDE FOR BONDA BHAJJI / SNACK SIDE / FESTIVE RECIPES / IDLI, DOSA, UPMA, KHICHDI, PONGAL SIDE DISH
|1 cup||Fresh grated coconut|
|1/4 cup||Split roasted gram/pottukadalai|
|4 small||Green chili|
|¼ teaspoon||Salt (or to taste)|
|¼ teaspoon||Mustard seeds|
|¼ teaspoon||Split black gram (ullundu)|
|1 long||Dry red chili|
|8 leaves||Curry leaves|
Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste. Transfer the content to a bowl and adjust the thickness by diluting with water. Heat oil in a small pan and splutter mustard, dry red chili, split black gram and curry leaves. Add this tempering to the chutney and mix. Serve with hot Bhajis or any breakfast item.
- Use fresh grated coconut for good tasty chutney. Dry desiccated will work but you won’t get taste and texture.
- If you use less pottukadalai your chutney will be white in color or else will be pale white.
- To get pure white chutney- do not use scrapped brown parts of the coconut, use less fried gram/pottukadalai/ small green chilies/ tender white coconut / you may add coconut milk or regular milk while grinding chutney instead of water.
- Adding ginger is optional for any method.
- Some use a small garlic while grinding for Andhra version of coconut chutney.
- Adding a marble size tamarind is optional.
- Adding asafoetida is optional for any method.
- Variation 1 – Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney
- Variation 2 – Coconut + Pottukadali + Red chili = Coconut Kaara Chutney
- Variation 3 – Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney.
- Thickness of the chutney can be adjusted with water.
- To make Getti Chuney- or thick coconut chutney use more grated coconut and less fried grams and grind with less water.
- Tempering with coconut oil will give nice Kerala style coconut chutney.
- You may either use green chilies or red chili for this recipe, only the color will differ.
- My chutney is on the pale white color as I’ve added more pottukadalai, you may add only 2 teaspoon to get more white color chutney.
- Grinding in raditional ammi kal or stone grinder gives beautiful texture to the chutney. Blender is ok too 😉 !