🥥 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):
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Freshly Grated Coconut – 1 cup (use tender, fresh coconut for best flavor)
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Roasted Chana Dal (Pottukadalai / Udachakadalai) – 2 tbsp (for creamy texture)
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Green Chilies – 2 to 3 (adjust spice level)
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Ginger – ½ inch piece (fresh & aromatic)
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Tamarind – small piece or ½ tsp paste (adds tanginess)
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Salt – as required
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Water – as needed (for grinding consistency)
🌶️ For Tempering (Tadka):
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Oil – 1 tsp
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Mustard Seeds – ½ tsp
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Urad Dal – ½ tsp
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Dry Red Chili – 1
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Fresh Curry Leaves – 6 to 7
🥣 Preparation Method
1. Grind the Chutney:
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In a blender, add coconut, roasted chana dal, green chilies, ginger, tamarind, and salt.
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Add little water and grind to a smooth, creamy paste.
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Adjust water for desired consistency (thick for idli/dosa, thin for rice).
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Transfer to a bowl.
2. Prepare the Tempering (Tadka):
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Heat oil in a small pan.
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Add mustard seeds and let them crackle.
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Add urad dal, dry red chili, and curry leaves. Sauté until golden brown.
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Pour the tempering over the chutney and mix well.
✅ Tips for the Perfect South Indian Coconut Chutney
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Always use fresh coconut for authentic taste (avoid frozen if possible).
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For a slight tangy flavor, balance with tamarind or lemon juice.
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To keep chutney white & fresh-looking, use chilled water while grinding.
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Serve immediately or store in the fridge for up to 1 day (avoid long storage).
