Coconut chutney is such an ubiquitous side condiment in every South Indian home that at any given time there is almost always coconut chutney available and ready to be had with any food of one’s choice. Naturally with such a common dish every family has their own variation. I posted a recipe for a quick and easy coconut chutney a while back, in this new version I would like to share with you my friend Shalini’s coconut chutney recipe which has the added dimension of fresh cilantro and fresh ginger.
I had my friend Shalini’s coconut chutney with crackers for a late morning snack when I stopped by her place to pick up some lemons a while back. One thing led to another and what was a quick trip to pop in and pick up lemons turned into a “Why don’t you stay for tea?” type of morning. With such a tempting offer and some free time on my hands I happily agreed, besides, tea made by Shalini is always delicious. So I stayed for tea and along with it came a beautiful plate of crackers and Shalini’s homemade coconut chutney.
Shalini’s coconut chutney tasted delicious and was a little different from what I usually make. In her version coconut gets ground into a paste with fresh cilantro, green chilies and ginger to form the base of the chutney. Then top it with toasted mustard seeds and asafetida and you get this wonderful coconut chutney that can be had with crackers, inside a sandwich, with rice, with idlis – steamed rice dumplings, adai – vegetarian lentil pancake, or even with chicken and fish. Give it a try!
Shalini’s Coconut Chutney with Cilantro and Green Chili
recipe contributed by Shalini
- 1 cup shredded coconut
- 1 – 2 green chilies – remove seeds for a milder chutney
- Generous amount of fresh cilantro – about 1/4 cup
- 1 inch piece of ginger finely grated
- 1 tsp Mustard seeds
- 1 tsp Asafetida
- 1 tsp Urad daal (split black lentils) for some crunch
- 2 – 3 tbsp plain yogurt for creamy texture
- In a mini food processor or blender blend together coconut, green chilies, cilantro, and ginger. Add a little water to make a pesto like consistency. Once blended into a thick paste place in a bowl and add salt to taste. Set aside.
- In a small shallow pan warm 1 tbsp oil. Add the mustard seeds and let them pop. Next add the urad daal and toast in oil for a few seconds until slightly browned. Next add the asafetida powder and toast in the oil for a couple of seconds. Turn the stove of and add this oil to the coconut chutney and thoroughly mix in.
- Next add yogurt and mix in. Coconut chutney is ready.
- Coconut chutney can be stored in the refrigerator for up to 3 days.
- Serve with crackers for a different type of dip from the usual.