Watch the Coconut Chutney (Asafoetida and Ginger flavoured) recipe video on my original youtube channel by clicking on the link below.
A Coconut Chutney is a condiment served with any South Indian breakfast and snacks. The main ingredient used is grated Coconut. There are many additional ingredients. Then a tempering is added to it. Depending on the additional ingredients used, there are a variety of Coconut Chutneys.
Today I am sharing the most basic Coconut Chutney for Idlis, Dosas and Medu Vadas.
I had earlier shared a Coconut Chutney (For Idlis and Dosas) recipe which can be viewed by clicking on the link below.
Coconut Chutney (For Idlis and Dosas)
That time I had added Dry Ginger powder / Amchoor powder for sourness. This time, I am going to add Tamarind (Imli). In the earlier recipe, I had sautéed ginger and green chillies before grinding, but this time, I have not done that and have directly ground it. One more thing is that last time, I did not add whole dry red chillies but this time I have added in the tempering.
INGREDIENTS :
For Chutney –
(1) 1 cup of grated Coconut (Half Coconut grated)
(2) 1 inch sized Ginger (Adrak)
(3) A marble sized or half teaspoon piece of tamarind (Imli)
(4) 2 Green chillies (Hari Mirch)
(5) Salt as required
For tempering –
(1) 2 tablespoons of Cooking oil
(2) Half teaspoon of Mustard seeds (Rayee)
(3) 1/4 teaspoon of Asafoetida (Hing)
(4) 2 whole Red Chillies
(5) 8-10 Curry leaves (Kadi patta)
Note : Add chillies as per spiciness required to you.
Cuisine : South Indian
Course : Breakfast
Serves : 5-8 persons
Time required : 15 minutes for preparation and 10 minutes for cooking = 25 minutes
METHOD :
(1) Add grated coconut, ginger, tamarind, green chillies and salt to the jar of the mixer grinder. Add little water, say 100 ml of water.
(2) Cover the jar with its lid and grind the ingredients to form a smooth paste.
Note: Do not add a lot of water initially for grinding, as that would make it difficult to form a smooth paste as required. Once a smooth paste is formed, you may add a little more water to get the required consistency. However, this chutney is made a bit thick and not watery.
(3) Transfer the smooth paste, chutney, to a serving bowl.
(4) Now, place a tempering pan on a low flame of the gas stove. Pour 2 tablespoons of cooking oil in it and once it is warm, put half teaspoon of Mustard seeds (Rayee). Allow it to splutter. Once it splutters, immediately turn off the gas stove. The oil is quite hot, so rest of the ingredients can be added to it with the gas flame off. Add 1/4 teaspoon of Asafoetida, whole red chillies (break and add) and curry leaves one after another immediately. The tempering is ready.
(5) Add the tempering / tadka to the Chutney in the bowl.
Mix well.
(6) Our Coconut Chutney for Idli, dosa and menu vada is ready.
(7) Serve the Idlis with Coconut Chutney for breakfast.
Variations of Coconut Chutney
There can be different variations of Coconut Chutney depending on the additional items that you add to it.
(1) You may add Cilantro / Coriander or Mint leaves to make the chutney green in colour and that also adds a wonderful flavour.
(2) In case you want light green chutney, you may add 3-4 green chillies and do not add red whole chillies, not even in tempering.
(3) If you want to make a white Coconut Chutney, then add 1 green chilli only and for additional pungency / spiciness, add 2-3 dried red whole chillies to the tempering.
(4) If you want to prepare a red Coconut Chutney, do not add green chillies at all, but add just red whole chillies to the Coconut while blending and also while preparing tempering.
(5) To get a nutty flavour in the chutney, you may add Chutney Dal, or you may add Sesame Seeds.
(6) You may add Cumin Seeds, Urad dal, Chana Dal also to the Chutney while tempering. I have not added these. But you may add them if you like.
(7) Adding various veggies will also give you a variety of chutneys. Like you may make an orange coloured Coconut Carrot Chutney by adding Carrots as additional item. You may prepare Raw Mango Coconut Chutney by adding Raw Mango as additional item. You may add Capsicum and get a green coloured Coconut Capsicum Chutney. Other items that can be added are Onions, Tomatoes and so on.
Notes :
(1) Adjust the number of chillies as per your taste.
(2) Do not scrape the brown part of the coconut at all while grating if you want a proper white colour chutney and this tip is for any chutney.