Do you love chutneys? Are you a fan of chutney? Chutney is typically served as accoutrements on the side of the plate with most meals. But despite its wide range of ingredients and explosion of flavours, it continues to be that one food sensation which unites the diverse eating habits. This Coconut Chutney is effortless to prepare with a handful of ingredients. It is made by blending freshly grated coconut, as the prime element, alongside other basic spices. Soaked Bengal gram and raw peanuts adds to the nutty texture. The coarse paste is then tempered with a sizzling hot tadka including curry leaves, mustard seeds, and dried red chilli. It is a staple side dish consumed regularly with almost everything. The freshness and rawness offers a small yet mighty portion of nutrients. This finger-licking brilliant Coconut Chutney is not only an accompaniment that stays always on the corners of the plate, but also complements the basic taste, which is absent otherwise.
Coconut Chutney is called Kayi Chattni. South Indian originated Coconut chutney is an essential savoury classic condiment. Chutney is ironic as it is consumed by the rich and the poor alike. It is usually uncooked and the spicy, salty flavours satiate hunger. Chutney is regarded as a digestive aid as Shah Jahan’s Hakims told. No matter what region of the nation the chutney comes from , it is a flavour intensification that elevates any dish just beyond the bounds of ordinary. Over time, ‘Chutney’ has come to refer to several other forms of thecha in Maharashtra, chammanthi in Kerala, pachadi in Andhra Pradesh and thogayal in Tamil Nadu.
Prep time – 5 hours
Cooking time – 10 minutes
Servings – 4
Ingredients
To Grind -
- 4 tbsp Coconut, freshly grated
- 2 tbsp Chana Dal (Bengal Gram)
- 2 tsp, Peanuts, raw
- 3 Green chillies
- Salt, as per taste
- 1-inch Ginger piece
- ¼ cup Water, or as needed
To Temper -
- 1 tbsp Oil (coconut or sesame oil preferred)
- 1 Dried Red chilli
- 8-10 Curry leaves
- ½ tsp Mustard seeds
- ½ Cumin seeds
Method of Preparation
- In a large vessel, add chana dal and enough water. Clean, rinse and wash the gram. Soak it for 4 long hours. Keep aside.
- In a grinder, combine all the ingredients - grated coconut, soaked chana dal, salt, peanuts, green chillies, and a piece of ginger.
- Add a little water. Grind coarsely to form a paste. Transfer the coconut paste to a large bowl. Keep aside.
- Heat a wok or small tadka pan, pour some oil. Once the oil is hot, add mustard seeds and let it crackle.
- Now, add cumin seeds and let it splutter.
- Then, add dried red chilli along with curry leaves. Toss them well until the curry leaves turn crispy.
- Turn off the flame and transfer the hot tempering to the bowl containing coconut chutney.
- Mix thoroughly for an even taste.
- Serve along with meals and enjoy the taste!
Relish the delicious Homemade Coconut Chutney with a variety of dishes, like idli, dosa, mendu vada, rice, parotta, uttapam, appam and so on.