Coconut Chutney is a South Indian condiment made from freshly grated coconut or coconut powder and flavoured with chilies, onions, curd, and tempering of fresh curry leaves.
The mix of roasted dals, coconut, dried red chilies, and garlic in coconut chutney powder is a must-have companion for dosa, rice, and meals, as well as a pleasingly spicy dip for toasts and sandwiches. In all south Indian houses, it is one of the most versatile seasonings.
Coconut Chutney has a calming effect and enhances the flavor of South Indian cuisine. Coconut is the main ingredient in this chutney, as the name says, and it gives it a nutty, creamy flavour.
Ingredients to Prepare Coconut Chutney :
- 1/2 cup grated coconut (fresh or frozen)
- 1/4 cup chana dal, roasted (roasted Bengal gram)
- 1/2 inch ginger (chopped)
- 1–2 green chilies (chopped)
- 15–20 curry leaves
- 2 tsp olive oil (coconut oil or sunflower oil)
- salt as needed
- 1/4 cup water (or as needed)
- In a frying pan, heat 2 teaspoons of oil (sunflower or coconut oil). Reduce the heat to a minimum. After that, toss in 15 to 20 curry leaves.
- Fry them in batches, tossing frequently, until they are crisp. Remove the pan from the heat and place it aside. Allow for cooling of the curry leaves and oil mixture.
- In a chutney grinder or small blender, combine all of the ingredients (12 cups grated fresh or frozen coconut, 14 cups roasted chana dal, 12 inches sliced ginger, 1 to 2 green chillies, and salt to taste, along with the curry leaves and the oil combination.
- To make a smooth chutney, add 14 cups of water or as needed. Don’t overdo it with the water. Reduce the amount of water if you prefer a thicker consistency.
- Consume the coconut chutney as soon as possible. It keeps fresh for 2-3 days in the refrigerator.
Serve this coconut chutney with steaming rice, ghee, and papad as a side dish. Mix with some ghee or oil and serve as a chutney or spread for chapatis, dosas, parathas, or as a lunch companion.
Health Benefits of Coconut Chutney :
Coconut is high in important fats and vitamins, which aid in a variety of bodily activities. Coconut contains manganese and calcium, both of which are important for bone health. Coconut also contains selenium, a vital antioxidant. Coconut in raw forms, such as fresh chutneys, should be consumed daily. The raw coconut should be used as soon as possible after grinding or desiccating, but it can be kept in the refrigerator for up to three days.
Coconut and its derivatives are highly valued in Ayurveda. Coconut oil helps to reduce post-meal sugar cravings, which are common in metabolic disorders. In some cases, tender coconut can aid to balance the Pitta and Vata doshas.