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A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
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A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 161.48 calories per serving with 2.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
Combine and Serve (5 minutes rest)
For a spicier, red-colored version, add 1-2 whole dry red chilies along with the green chilies during the grinding process.
Add a small handful of fresh coriander leaves (cilantro) or mint leaves to the blender for a vibrant green color and a fresh, herby flavor.
For a pungent kick, add 1-2 small cloves of garlic to the blender with the other base ingredients.
To achieve the classic white color, use only the white flesh of the coconut (avoiding the brown skin), reduce the amount of tamarind, and use fewer green chilies.
Coconut is a great source of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
The fiber from coconut and lentils, combined with digestive-friendly spices like ginger and asafoetida, can help promote healthy digestion and gut health.
Ingredients like curry leaves, ginger, and mustard seeds are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
One serving of this coconut chutney (approximately 1/4 cup or 65g) contains around 50-60 calories, primarily from the healthy fats in coconut and oil.
Yes, in moderation, coconut chutney is quite healthy. It provides healthy medium-chain fatty acids from coconut, plant-based protein from dal, and beneficial compounds from spices like ginger and curry leaves. It's a flavorful, low-calorie condiment.
You can, but the taste and texture will not be the same as with fresh coconut. If using desiccated coconut, soak it in 1/4 cup of warm water for about 20-30 minutes before grinding to rehydrate it.
This usually happens from over-blending. When coconut is blended for too long, it starts to release its natural oils, which can result in a greasy texture. Always blend in short, quick bursts.
Fresh coconut chutney is best consumed the same day. However, you can store it in an airtight container in the refrigerator for up to 2 days. For best results, add the tempering just before you plan to serve it.
Pottukadalai is roasted chana dal (split chickpeas). It acts as a binding agent and adds a nutty flavor. If you can't find it, you can use a tablespoon of roasted peanuts or lightly dry-roast regular chana dal until golden and aromatic.