How to make coconut chutney recipe ?
Coconut chutney is a accompaniment in Indian cuisine served along with breakfast dishes made from coconut, green chilies, fried gram, cashewnuts and finally tempered with tadka.
- 1 cup ( half coconut shell grated ) Grated coconut or pieces (skin removed ( half coconut shell grated ))
- 4 - 5 nos Green chilies
- 25 grams Fried gram
- 5 grams Salt
- 20 grams Cashewnut
- 5 grams Coconut Oil
- 2 grams Mustard seeds
- 4 nos grams Dry Red chilies
- 3 grams Curry leaves
- Grind the ingredients
In a mixer or grinder, add coconut, green chilies, fried gram, cashewnuts, salt and little water and grind it into fine paste for about 2 minutes in medium speed.
Cashewnuts add the rich taste to the chutney. The measurement is half shell of coconut grated and the rest ingredients. - Tempering tadka
In a pan, add coconut oil, once heated add mustard seeds and let it crack it out.
Add dried red chilies and curry leaves and once it is tempered remove from flame and add in the coconut paste which is grinded.
If you want it little watery , you can pour the chutney in the pain itself and add more water to it around 50 ml.
Serve hot with idlis, dosa etc.
Serving Size 25g
Servings 4
- Amount Per Serving
- Calories 146kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 9.1g46%
- Sodium 8mg1%
- Potassium 167mg5%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 3.2g13%
- Sugars 2.9g
- Protein 2.2g5%
- Calcium 7 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cashewnuts add more richness to the chutney and also brightens the color.
Little bit of tamarind allows the chutney to remain fresh if you are planning to use till late day.
Ginger can also be added and small onions can also be added 5 grams each.