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Side Dish

Authentic Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plate of rice and dal. Grind it coarse for texture or smooth for dipping.

Ingredientsfor 4 servings

1½ cup Coconut — grated
3-4 nos Shallots
3 nos Green chilly
½ inch Piece Ginger
¾ tsp Salt
¾ cup Water
2 tbsp Coconut oil
½ tsp Mustard seeds
2 nos Dried Red chilly
1 sprig Curry leaves

Preparation

Step 1
Get a blender jar and add coconut, ginger, green chilly, shallots, curry leaves, salt and water. Blend until you get a smooth chutney. Add more water if needed to get the desired consistency. Take out the chutney in a serving bowl.
Step 2
Gather all the ingredients for seasoning and keep it ready.
Step 3
Heat the oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Then add dried red chilly, chopped shallots and curry leaves. When the shallots turn lightly browned, turn off the heat and pour the tadka over the chutney and stir in.
Step 4
Chutney is ready.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Side Dish

Authentic Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plate of rice and dal. Grind it coarse for texture or smooth for dipping.

Ingredientsfor 4 servings

1½ cup Coconut — grated
3-4 nos Shallots
3 nos Green chilly
½ inch Piece Ginger
¾ tsp Salt
¾ cup Water
2 tbsp Coconut oil
½ tsp Mustard seeds
2 nos Dried Red chilly
1 sprig Curry leaves

Preparation

Step 1
Get a blender jar and add coconut, ginger, green chilly, shallots, curry leaves, salt and water. Blend until you get a smooth chutney. Add more water if needed to get the desired consistency. Take out the chutney in a serving bowl.
Step 2
Gather all the ingredients for seasoning and keep it ready.
Step 3
Heat the oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Then add dried red chilly, chopped shallots and curry leaves. When the shallots turn lightly browned, turn off the heat and pour the tadka over the chutney and stir in.
Step 4
Chutney is ready.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.