ReceptnaptárCoconut chutney with coriander
Coconut chutney is the indispensable companion of South Indian breakfasts: a cool, mildly spicy dip of fresh coconut, chilli and coriander served with idli, dosa, vada and uttapam. The hot mustard-seed tadka gives the final aromatic flavour.
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Method
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- Put the coconut, chillies, garlic, ginger, coriander, peanuts and salt into a food processor.
- Blend for 1-2 minutes, adding the water gradually, into a smooth, thick paste, scraping down the sides.
- Season with lemon juice and a pinch more salt if needed, then transfer to a bowl.
- For the tempering, heat the oil in a small pan, add the mustard seeds and cover with a lid until they start to pop.
- Add the curry leaves (carefully, they splutter) and fry for 10 seconds.
- Pour the hot tempering over the chutney and serve at once with idli, dosa or uttapam.
Source: Wikibooks Cookbook – Coconut Chutney (North Indian) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use fresh or frozen coconut; soak desiccated coconut in hot water first.
- The chutney keeps in the fridge for 2 days, so make it fresh in small batches.
- Roasted peanuts or chickpeas make it creamier and thicker.
- Mixed with yogurt it becomes milder.
Frequently asked questions
What do I serve it with?
Dosa, idli, uttapam, vada, or with toasted bread or rice.
A non-spicy version?
Leave out the chilli or use only half a chilli with the seeds removed.
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