The coconut chutney is an Indian chutney which is eaten with dosa and idli. It’s a versatile dip that goes well with pakoras, vadas, badjis, uppuma or, anything else you might want to dip into it.
This is an easy version of the recipe. You will have fast and perfect coconut chutney every time.
No more meddling with musty coconuts. I’ve tried this recipe with frozen shredded coconut and I must say that the best tasting has been with the canned coconut cream and dry unsweetened shredded coconut. You can improvise, however, refrain from adding ingredients or spices that may overpower the taste of the coconut and curry leaves.
- 1 can (400g) coconut cream (the white cream)
- fill the can with water and keep it aside
- 1 pack unsweetened shredded coconut – about 2 cups
- 1 cup dried red long chilies soaked in hot water for 20’ (seed and all)
- 10 bird eyes chilies
- or you can use any hot chilies that you like
- ¼ cup tamarind water
- 1 inch ginger
- 1 tbsp salt
- 1 small onion sliced thin
- 1 tsp mustard seed
- 2 tbsp coconut oil
- 2 stalks curry leaves – cut the leaves into shreds
- Blend the chilies first to a fine consistency with the water that you kept aside.
- Add the ginger, salt and tamarind juice.
- Add the shredded coconut a little at a time and blend it fine.
- Once the mixture thickens start adding the coconut cream a little at a time.
- Use all the cream up and make sure the mixture is thick and fine.
- Another option is to put all the ingredients in list A and blend them fine. Just make sure the chilies are blended well.
- Heat the pan over medium and add the oil. Add the mustard seeds and the curry leaves.
- Add the onion and sauté until the onions are translucent
- Pour in the coconut mixture and lower the heat.
- Cook for about 20 minutes and remove from the heat.
Your perfect coconut chutney is ready.