This is an absolutely simple recipe. But there are many people out there searching for an authentic South Indian coconut chutney recipe. And for those who are not familiar with this dish, it’s a delicious dip that is keto friendly, grain free and gluten free.
One thing you need to keep in mind when you make a chutney is that these were traditionally made using pestle and mortar. So chutneys are usually coarsely ground. Nowadays, when we make chutneys using mixer grinders, we tend to puree them into very fine pastes which kind of mixes up all the flavours to create a singular taste.
In the coarsely ground versions, the different ingredients retain their individual flavours and yet unite to give a unique taste. You will be able to experience an interesting play of flavours across your tongue as you taste these chutneys.
Traditionally coconut chutney is served with dosa, idli and vada. As a part of a ketogenic diet, you have this coconut chutney with keto uttapams or savoury pancakes.
Coconut Chutney Recipe
Ingredients for Grinding:
- Grated coconut- 1 cup
- Roasted chana dal (split chickpea) – 1 to 2 tbsp
- Green chillies, chopped – 1
- Cumin seeds – 1/4 tsp
- Ginger – 1 inch piece or 1 tsp chopped
- Salt – to taste
- Coriander leaves/curry leaves [optional – it will give a green shade to the chutney]
Ingredients for Tempering:
- Coconut oil – 1 tsp
- Mustard seeds- 1/4 tsp
- Red chilli , broken into pieces -1
- Curry leaves – 1 sprig [ about 6-8 leaves]
- Asafoetida/Hing – 1/4 tsp
- Grind together COARSELY all the ingredients in the first set, along with 2 to 3 tbsp of water.
- Heat oil, add the mustard seeds. Once they start popping, add the remaining ingredients and cook for a few seconds. Switch off the fire and add the ground chutney. Mix well.
- Transfer to a serving dish. Arranged such that the dry red chilly and a couple of curry leaves are visible on the top.
- You can skip the tempering if you want. Make a thick chutney with just the first set of ingredients.
- Add adequate water while grinding to reach your desired consistency.
- Vary the amount of chillies to suit your taste buds.
- You can de-seed the green chilly if you want it to be less spicy.
- You can red chilli powder instead of green chillies to get a different tasting orange coloured chutney.
- Add lemon juice, curd or tamarind for more tang.
- Add garlic instead of ginger, if that’s your taste preference.
- You can skip the chana dal and still get a really tasty chutney
- Grind a few curry leaves along with the chutney.
- You can grind coriander leaves instead.
- Grind two shallots along with the mix.
- Peanuts add a great taste.
- This keeps well in the refrigerator for up to three days.