This weeks recipe is super simple green Coconut Chutney good enough to spice up you Dosa, Idli or Paniyarams (please click for the recipe). To me the best part of going to a south Indian restaurant is having chutneys. Though I have to admit all restaurants do not serve good chutneys, I love the ones at Sarvana Bhavan specially. Even there Mysore Pak is mouth watering (Mysore Pak has been in my list for a long time now. I will try it soon.). Coming back to chutnies, I have tried to create almost all variants, my favorites being the coconut peanut chutney (I make another variant of this as well, which I will share soon), white coconut chutney and green coconut chutney. Please suggest in comments below, if you have any other interesting chutney recipes I will definitely try to make them, click and post them?
Recently I made all these chutneys for a small dinner at my place where the menut was, Idli, sambhar/sambar, Coconut Fried Rice , Uthappams and these three Chutneys.
The taste of this Green coconut chutney is hot and tangy with a coarse coconut texture. Its best if it is made with fresh grated coconut but sadly I don’t have the fresh grated coconut readily available here, plus its much easier to use the desiccated coconut. It gets its green color from Green Chilies, Coriander and curry leaves. Also I normally use peanuts in my coconut chutney as I like the nutty texture that it brings. In fact my mum makes the a chutney for Dosas and Idli which is made of just peanuts(another interesting chutney recipe). Also you can refrigerate this chutney for a week safely and eat it with your regular Roti and Paranthas too. Now it time to get to the recipe.
Recipe for Green Coconut Chutney
Yield: Serves 4-6
Desiccated Coconut: 1/2 cup
Onion -1 Medium
Ginger- 1 inch
Green chilies- 4-5
Fresh Coriander- 1/2 cup
Curry leaves -1/2 cup
Tamarind pulp-2 Tbsp
Salt- To taste
Mustard Seeds-1 Tsp
Red chili powder-1/4 Tsp
- Roughly chop onion and ginger.
- Heat 2 Tbsp oil in a pan and add 1 Tsp mustard seeds. When these start to splutter add onion and ginger saute till onion is translucent.
- Add Salt, Tamarind pulp, peanuts and coconut and let it cook for 30 seconds.
- Transfer the mix into blender add roughly chopped coriander, chilies and curry leaves, saving a few curry leaves for tampering.
- Blend well, add some water if needed. Make sure you add little amount of water at a time, we want a thick mix and not watery. Transfer the ground chutney in a serving bowl.
- For tampering heat the left over oil and add the rest 1 tsp mustard seeds. Once these seed splutter add curry leaves and red chili powder, now turn off the stove.
- Add this tampering on top of the chutney mix well before eating.