Freshly grated coconut, aromatic curry leaves, green chilies, and spices come together in this flavorful green coconut chutney. This humble condiment holds the essence of generations of tradition and is a quintessential accompaniment to various South Indian dishes.
It is very simple to make and a cherished part of every South Indian meal.
I generally make a big batch of green coconut chutney for the week. Then eat it with dosas, idlis and even use it as a sandwich spread.
Each ingredient uniquely contributes to the chutney’s flavor profile. Additionally, the coconut provides creaminess, while curry leaves add aroma, and green chilies infuse a tantalizing heat. This harmonious blend achieves a perfect balance of flavors. From the warmth of mustard seeds to the tang of tamarind or lime. These time-honored techniques ensure that each batch surpasses the last in deliciousness, creating a chutney that is both flavorful and memorable.
Tadka, often referred to as tempering or seasoning, involves briefly roasting whole or ground spices in hot oil or ghee, a technique fundamental to Indian cuisine. Which is why the tadka plays a pivotal role in enhancing the green coconut chutney, imparting profound layers of flavor that elevate the entire dish.
This process enhances the flavors and aromas of the spices, in turn making them more vibrant and aromatic. Tadka is typically used at the beginning or end of the cooking process. Therefore, this add depth and complexity to the dish and a very important part of this recipe.
Green Coconut Chutney
- 1 ½ cup grated coconut fresh or frozen (thawed)
- 1 cup cilantro leaves and tender stems
- 5 curry leaves
- 2-3 Thai green chillies
- 1 Tbsp. dry roasted chana (sub peanuts)
- ½ tsp salt
- 2 Tbsp. neutral oil
- 1 Tbsp. mustard seeds
- 1 Tbsp. urad dal
- 3 dried red chillies
- 5 curry leaves
- Prepare the Coconut Paste:In a blender, combine grated coconut, cilantro leaves, curry leaves, Thai green chillies, dry roasted chana (or peanuts), salt, and water. Blend until you get a smooth paste. If the mixture is too thick, you can add a little more water for desired consistency.
- Prepare the Tadka:Heat 2 Tbsp. neutral oil in a pan over medium heat. Add 1 Tbsp. mustard seeds and let them splutter. Add 1 Tbsp. urad dal and sauté until it turns golden brown. Now, add 3 dried red chillies and 5 curry leaves. Stir well and let the spices release their aroma. Be careful not to burn them.
- Combine Tadka with Coconut Paste:Pour the prepared tadka over the coconut paste. Mix well, ensuring the tadka is evenly distributed throughout the coconut mixture. Serve with dosa, idli, or any South Indian breakfast dish. Enjoy!