Coconut Chutney is a very common chutney in all South Indian homes. There are many variations of coconut chutney, in this recipe I have chosen to share with you the simplest way of making coconut chutney.
makes 2 cups of chutney
- 2 cups shredded unsweetened coconut
- 1 green chili – any type for some heat or 1 dried red chili
- 1 cup plain yogurt
- 1/2 cup water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp asafoetida powder
- 1 tsp urad daal (split black lentils)
- Curry leaves if you have but not needed
- 2 tbsp cilantro finely chopped
- Juice of 1/2 lemon
In a blender add the shredded coconut, 1 cup yogurt, 1/2 cup water, and chili and blend together into a coconut pesto like texture. If you need more liquid to blend it into a paste, add a little more water. Place the coconut chutney in a bowl.
In a small pan heat 1 tbsp oil and add mustard seeds and let them splutter. Cover the pan to prevent the mustard seeds from spluttering all over the counter. When you hear them stop popping, add urad daal and roast for 5 seconds until the lentils turn golden brown. Turn the stove off and add asafoetida powder, cumin seeds, and curry leaves and fry them in the oil for 3 -5 seconds. Add this mustard spiced oil to the coconut mixture.
To the coconut chutney add salt, chopped cilantro, and juice of 1/2 lemon and mix-in. Taste and adjust for salt. If the chutney is too sweet, add little more lemon juice.
Coconut Chutney is ready. Serve with idlis or serve as a dip.