🥥 Perfect Coconut Chutney Recipe | Authentic South Indian Style

🥥 Perfect Coconut Chutney Recipe

No South Indian breakfast is complete without a bowl of creamy coconut chutney. Whether it’s paired with idli, dosa, vada, pongal, or upma, this chutney brings restaurant-style taste right into your kitchen. Made with fresh coconut, roasted gram, and a flavorful tempering, this recipe gives you the perfect blend of spice, tang, and aroma.

🌿 Ingredients (SEO Rich):

• Freshly Grated Coconut – 1 cup (use tender, fresh coconut for best flavor)

• Roasted Chana Dal (Pottukadalai / Udachakadalai) – 2 tbsp (for creamy texture)

• Green Chilies – 2 to 3 (adjust spice level)

• Ginger – ½ inch piece (fresh & aromatic)

• Tamarind – small piece or ½ tsp paste (adds tanginess)

• Salt – as required

• Water – as needed (for grinding consistency)

🌶️ For Tempering (Tadka):

• Oil – 1 tsp

• Mustard Seeds – ½ tsp

• Urad Dal – ½ tsp

• Dry Red Chili – 1

• Fresh Curry Leaves – 6 to 7

🥣 Preparation Method

1. Grind the Chutney:

• In a blender, add coconut, roasted chana dal, green chilies, ginger, tamarind, and salt.

• Add little water and grind to a smooth, creamy paste.

• Adjust water for desired consistency (thick for idli/dosa, thin for rice).

• Transfer to a bowl.

2. Prepare the Tempering (Tadka):

• Heat oil in a small pan.

• Add mustard seeds and let them crackle.

• Add urad dal, dry red chili, and curry leaves. Sauté until golden brown.

• Pour the tempering over the chutney and mix well.

✅ Tips for the Perfect South Indian Coconut Chutney

1. Always use fresh coconut for authentic taste (avoid frozen if possible).

2. For a slight tangy flavor, balance with tamarind or lemon juice.

3. To keep chutney white & fresh-looking, use chilled water while grinding.

4. Serve immediately or store in the fridge for up to 1 day (avoid long storage).