Coconut chutney – can you imagine eating pongal without it? It is a must have for us! Yum!
Coconut is a super versatile nut, and goes well with any sort of recipe, savory and sweet, adding its unique flavor to the dish. In South India, coconut is used in pretty much every dish, from chutney to sambar to poriyal to avial!
Chutneys today are popularly garnished with an oil tadka. This is unnecessary and does not add any health benefit to the chutney when nuts are already used. In fact, nut-based chutneys have plenty of natural oil by themselves, from the whole nut. This oil is of much better quality than any extracted oil, whether it is unrefined or refined.
Raw fresh coconut is a neutral food, health-wise. If you want to make this even healthier, replace coconut with almonds, cashews or walnuts!
Here’s a super easy and delicious coconut chutney recipe. It can be used as dip with vegetables or salads, or with pongal, idli, dosa or roti. We have replaced green chili with pepper, to bring out spice that does not irritate the intestines. Bring out the creative side in you using herbs and spices to flavor this versatile chutney. Hope you enjoy it! 🙂
1/2 cup Fresh Coconut grated or cut
1/4 tsp Black Pepper
1 cm piece Ginger
2 tsp Roasted Gram Hurigadale, putani, pottukadalai
2 tsp Miso Paste
1 tsp Mustard Seeds
2 tsp Coriander leaves chopped
Water as required
1 pinch Asafoetida / Hing
Grind coconut with black pepper, and make it into a fine paste.
Add just enough water to get the right consistency.
Pour the chutney into a bowl and garnish with chopped coriander leaves.
Dry roast mustard seeds until they just start popping. When they do, immediately pour them on to the coconut chutney, and serve with pongal, dosa or roti!
- Squeeze some lemon juice or add amla to make it tangy.
- Any herb can be used instead of coriander leaves.
- Do not add too much water as coconut chutney will become too watery.
- If coconut chutney does become too watery, squeeze lemon juice and dilute it further to make coconut thambulli!