Coconut Chutney with Coconut Water (Recipe in Hindi)
This flavorful South Indian coconut chutney recipe is made using dry coconut, green chilies, roasted chana dal, and coconut water, all blended together to create a smooth, tangy, and spicy dip. Perfect for serving alongside dosas, idlis, or even as an accompaniment with rice, this chutney brings the refreshing taste of coconut to your plate. Here’s how you can make it:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dry coconut (shredded) | 1 cup |
| Green chilies (finely chopped) | 2 |
| Roasted chana dal | 1/4 cup |
| Coconut water | As required (for consistency) |
| Black salt or rock salt | To taste |
| Coconut oil | 1 tsp |
| Mustard seeds (rai) | 1/2 tsp |
| White urad dal (split) | 1/4 tsp |
| Curry leaves | 5 leaves |
| Dried red chili | 1 whole |
| Kashmiri dry red chili | 1 (for color and mild heat) |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings:
- Serves: 2
Cuisine:
- Cuisine Type: South Indian
Course:
- Course: Side Dish
Diet:
- Diet Type: Vegetarian
Instructions:
-
Prepare the Chutney Base
In a blender, add the shredded dry coconut, green chilies, roasted chana dal, coconut water, and black salt (or rock salt). Blend everything together to make a smooth paste. You can adjust the consistency of the chutney by adding more coconut water, depending on how thick or runny you prefer the chutney. Once blended, transfer the chutney to a bowl and set it aside. -
-
Prepare the Tempering (Tadka)
Heat coconut oil in a small tempering pan or skillet over medium heat. Add the mustard seeds (rai) and let them splutter for about 10 seconds. Once the seeds start popping, add the white urad dal, curry leaves, dried red chili, and Kashmiri dry red chili. Fry this mixture for about 1 minute, allowing the dals to turn golden and the curry leaves to crisp up. -
Combine the Tadka with the Chutney
Once the tempering is done, turn off the heat and pour the hot tempering over the chutney. Mix well to combine all the flavors. -
Serving Suggestions
Serve this refreshing coconut chutney with ghee-roasted dosa, idli, or even alongside a bowl of South Indian sambar for a complete meal. It pairs wonderfully with any South Indian breakfast or snack.
Tips for the Best Coconut Chutney:
- Consistency: Adjust the amount of coconut water to get the desired thickness of the chutney. You can add a little at a time until the paste reaches a smooth and spreadable consistency.
- Flavors: If you prefer a spicier chutney, increase the number of green chilies or add more dried red chilies during the tempering process.
- Storage: This chutney can be stored in the refrigerator for up to 2 days. Just make sure to give it a quick stir before serving.
Nutritional Information (Approximate):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal per serving (2 servings) |
| Protein | ~3g |
| Carbohydrates | ~9g |
| Fat | ~12g |
| Fiber | ~3g |
| Sodium | ~300mg |
Why You’ll Love This Recipe:
This Coconut Chutney with Coconut Water is a staple in South Indian cuisine and is the perfect complement to crispy dosas, soft idlis, or even as a side dish with rice. The chutney is both flavorful and healthy, thanks to the richness of coconut and the addition of roasted chana dal for a slight crunch. The tempering of mustard seeds, curry leaves, and chilies gives it an irresistible fragrance and flavor that enhances any meal.
By using coconut water in this recipe, we bring a refreshing and slightly sweet undertone to balance the heat from the chilies and the tang from the coconut. It’s a deliciously easy recipe that requires just a few simple ingredients yet delivers amazing flavor.
This coconut chutney is perfect for those who love authentic South Indian flavors. The combination of fresh coconut and spices will transport your taste buds straight to the heart of Southern India. Try it today and enjoy a burst of tropical goodness!
