Easiest Way To Make Coconut Chutney Recipe At Home(2 ways)

Coconut Chutney is a very tasty chutney which you can serve as any snack or side dish. Coconut chutney originated from South India. Coconut Chutney recipe is very easy to make and can be prepared in few minutes. in todays blog we will learn Easiest Way To Make Coconut Chutney Recipe At Home in 2 ways.

South Indian food is not complete without coconut chutney. Coconut chutney is not only tasty to eat but also healthy.You need very few ingredients to make coconut chutney. Like fresh coconut, green coriander, ginger, green chillies.

Mostly coconut chutney (coconut dip) is eaten with idli sambar dosa vada(south indian dishes). Coconut chutney is a delicious South Indian dip that adds a burst of flavor to a variety of dishes.To prepare this delightful dip, begin by grating fresh coconut and setting it aside.

In a pan, heat a touch of oil and sauté mustard seeds, urad dal, and dried red chilies until they release their aroma and turn golden. Next, add curry leaves and a pinch of asafoetida for an aromatic essence. Allow this mixture to cool before blending it with the grated coconut, a portion of yogurt, and a hint of tamarind pulp for tanginess.

For a creamy consistency, a handful of roasted chana dal can be added. You can use this chutney for 3 to 4 days by keeping it in an air tight container. So let’s make a quick step by step coconut chutney recipe.

Coconut chutney recipe ingredients

• Coconut – 1
• Green chili – 2
• Curd – 2 tbsp
• Ginger piece – 1/2 inch
• Roasted gram – 2 tbsp
• Roasted Peanuts – 2 tbsp
• green coriander leaves
• salt to taste
• for tempering
• Oil – 2 tbsp
• Mustard seeds (Rai) – 1/2 tsp
• Urad Dal – 1/2 tsp
• Asafoetida – 2 pinches
• Dry red chili – 2
• Curry leaf

Read more- How to make guava juice and their 7 benefits

How to make coconut chutney recipe step by step

First of all take 1 fresh coconut and break it into 2 parts.

Remove the brown layer of coconut with the help of a peeler or cut the white part into small pieces with the help of a knife.

Now take a grinder jar and put all the coconut pieces.

Along with this, we will add roasted gram, remember to use it only after removing its peel.

Will add roasted peanuts along with it. First of all, I roasted the peanuts and after cooling, peeled them off.

Adding gram and peanuts increases the taste of the chutney a lot.
But if you want, you can add only gram or only peanuts.
Now we will add fresh coriander.

Also will add 2 green chilies.

Now we will add ginger, which I have peeled and cut into small pieces.

Next we will add salt to the jar as per taste.

And now we will add curd, if you want you can skip it too.

Will put some water in the last and grind the chutney.
Then add some water and make a very smooth paste of the chutney.

Now take out the chutney in a big bowl, if you find the chutney thick then you can add some water.

The coconut chutney is completely ready, you can eat it like this if you want, but now we will add tempering to it, this will increase the taste of the chutney even more.
In the next step, we will prepare the tadka for the chutney, for which take oil in a tadka pan and let it heat up.you can use your choice of oil .

As soon as the oil becomes slightly hot, reduce the flame of the gas.
Now we will put mustard seeds in the oil. Together we will put urad dal (you can skip urad dal if not available) and asafoetida, keep in mind that the gas flame should be kept slow.

Next, add dry red chillies and curry leaves to the oil.

Fry all the ingredients for 1 minute and pour the tempering over the chutney.

Mix all the ingredients and your coconut chutney is ready.
You can serve it with Sambhar Idli Dosa Vada aur tortilla.

If you want to store it, you can store it in an air tight container and store it in the fridge.

Second method to make coconut chutney hotel style 

Ingredients

• 2 tbsp oil
• 1 tsp cumin
• 1/4 tsp asafoetida
• 8 -10 curry leaves
• 2 -3 green chilies
• 1 small piece of ginger
• 2 -3 cloves of garlic
• 3 tbsp roasted peanuts
• 3 tbsp roasted chana dal
• 1 small piece of tamarind
• salt as per taste
• 1 tsp sugar
• for tempering
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/4 asafetida
• Curry leaf
• dry red chili

Steps to make hotel style coconut chutney recipe

1. First peel the coconut and cut it into small pieces.
2. Now put a pan on the gas and put oil in it.
3. As soon as the oil becomes slightly hot, we will first add cumin and asafoetida.
4. After that we will add curry leaves, green chilies. Garlic and ginger chopped.
5. Now cook all the things on low flame for 1 minute.
6. Now we will add roasted peanuts and roasted chana dal.
7. Fry for 3 minutes while stirring.
8. Add tamarind in the last and mix all the things and cook for 1 minute on low flame.
9. Switch off the gas flame and let the mixture cool down.
10. As soon as the mixture cools down, put it in the mixer.
11. Add shredded coconut, salt as per taste and a little sugar.
12. Now add water little by little and make a smooth paste.
13. Now take a tadka pan, add some oil and let it heat up.
14. Now slow down the gas flame and add mustard seeds, asafoetida and urad dal.
15. Now we will put curry leaves and red chillies in the last.
16. Cook in oil for a few seconds and then mix it with the chutney.
17. Your hotel style coconut chutney is ready.

FAQ

What is coconut chutney made of?

To make coconut chutney recipe we need fresh coconut, green corriender, peanuts, ginger, green chilli  ,salt, currey leaves, dry red chilli , and curd. you can also use rosted chana dal.

How do you keep coconut chutney fresh?

Coconut chutney can be stored in the refrigerator within a few hours of preparation. 10 to 15 days in the refrigerator will not affect the taste. You can store the chutney in the fridge for about 15 days.

coconut chutney recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 people

Ingredients

  

• 2 tbsp oil
• 1 tsp cumin
• ¼ tsp asafoetida
• 8 -10 curry leaves
• 2 -3 green chilies
• 1 small piece of ginger
• 2 -3 cloves of garlic
• 3 tbsp roasted peanuts
• 3 tbsp roasted chana dal
• 1 small piece of tamarind
• salt as per taste
• 1 tsp sugar
• for tempering
• 1 tbsp oil
• 1 tsp mustard seeds
• ¼ asafetida
• Curry leaf
• dry red chili

Instructions

 

• First peel the coconut and cut it into small pieces.
• Now put a pan on the gas and put oil in it.
• As soon as the oil becomes slightly hot, we will first add cumin and asafoetida.
• After that we will add curry leaves, green chilies. Garlic and ginger chopped.
• Now cook all the things on low flame for 1 minute.
• Now we will add roasted peanuts and roasted chana dal.
• Fry for 3 minutes while stirring.
• Add tamarind in the last and mix all the things and cook for 1 minute on low flame.
• Switch off the gas flame and let the mixture cool down.
• As soon as the mixture cools down, put it in the mixer.
• Add shredded coconut, salt as per taste and a little sugar.
• Now add water little by little and make a smooth paste.
• Now take a tadka pan, add some oil and let it heat up.
• Now slow down the gas flame and add mustard seeds, asafoetida and urad dal.
• Now we will put curry leaves and red chillies in the last.
• Cook in oil for a few seconds and then mix it with the chutney.
• Your hotel style coconut chutney is ready.

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