South Indian Coconut Chutney Recipe with Coconut Water
South Indian Coconut Chutney Recipe with Coconut Water is an exquisite and refreshing accompaniment, perfect for traditional South Indian breakfast dishes like idlis and dosas. What makes this chutney unique is the use of tender coconut water for grinding, which adds a delightful natural sweetness. Prepared with dry coconut (kopra), tamarind, green chilies, and an aromatic tadka of mustard seeds, urad dal, curry leaves, and Kashmiri red chilies, this chutney bursts with authentic South Indian flavors.
Recipe Details
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
For Coconut Chutney
| Ingredient | Quantity |
|---|---|
| Dry coconut (kopra), finely chopped | 1 cup |
| Green chilies, finely chopped | 2 |
| Roasted gram dal (pottukadalai) | 1/4 cup (lightly roasted in a bit of oil) |
| Tender coconut water | As needed |
| Rock salt | To taste |
For Tempering (Tadka)
| Ingredient | Quantity |
|---|---|
| Coconut oil | 1 teaspoon |
| Mustard seeds (rai/kadugu) | 1/2 teaspoon |
| White urad dal (split) | 1/4 teaspoon |
| Curry leaves | 5 leaves |
| Kashmiri dry red chili | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 4.5 g |
| Protein | 2.3 g |
| Fat | 9.1 g |
| Fiber | 2.7 g |
| Sodium | 310 mg |
Instructions
Step 1: Blend the Coconut Chutney
- In a blender, combine all the ingredients listed under “For Coconut Chutney.”
- Add the finely chopped dry coconut, green chilies, roasted gram dal, and rock salt.
- Gradually pour in tender coconut water and blend until the mixture achieves a semi-smooth consistency.
- Note: For a more traditional texture, keep the chutney slightly coarse.
- Transfer the blended chutney into a large mixing bowl and set it aside.
Step 2: Prepare the Tadka (Tempering)
- Heat coconut oil in a small tadka pan over low heat.
- Once the oil is hot, add mustard seeds and let them crackle.
- Add the white urad dal and sauté until it turns golden and crisp.
- Toss in curry leaves and the Kashmiri dry red chili. Stir for about 30 seconds, allowing the aromatic flavors to release.
- Turn off the heat and let the tadka cool slightly.
Step 3: Combine and Serve
- Pour the prepared tadka over the chutney. Mix well just before serving to ensure the flavors are evenly distributed.
- Serve the South Indian Coconut Chutney Recipe with Coconut Water alongside a scrumptious South Indian breakfast spread.
Serving Suggestions
- Pair this chutney with Ragi Rava Idli, Restaurant-Style Sambar, and Onion Tomato Podi Masala Dosa for a delightful and wholesome breakfast.
- This chutney also pairs beautifully with vadas, appams, and even plain steamed rice.
Enjoy the irresistible flavors of South India in every bite! This recipe combines tradition with a twist, making it a perfect addition to your culinary repertoire.
