Jaggery Coconut Chutney

Name: Jaggery Coconut Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings (0.25 cup each)
Cuisine: south_indian
Ingredients: 1 cup fresh coconut (grated); 3 tbsp jaggery (grated or powdered); 1 inch tamarind (or 1 tsp tamarind paste); 3 pcs dried red chilies (adjust to your spice level); 0.5 tsp salt; 0.25 cup water (for grinding, as needed); 2 tsp coconut oil (for tempering); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 6 pcs curry leaves

RATING

4.4/5(68)

TASTE SCORE

8/10

A delightful South Indian chutney with a perfect balance of sweet, spicy, and tangy flavors. Fresh coconut, jaggery, and tamarind come together in this easy-to-make side dish, perfect for idli and dosa.

PREP

10m

COOK

SERVES

0.25 CUP

153 cal

SERVINGS

METHOD · 5 STEPS

If using whole tamarind, soak it in 3 tablespoons of warm water for 10 minutes. Squeeze to extract the pulp and discard the fibers. If using paste, you can skip this.
In a grinder jar, combine the grated coconut, jaggery, dried red chilies, tamarind pulp (or paste), and salt. Add 2-3 tablespoons of water and grind to a smooth paste. Add more water, 1 tablespoon at a time, only if needed to help the grinder run smoothly. Scrape down the sides and grind again. Transfer the chutney to a serving bowl.
Heat coconut oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and fry until it turns light golden, about 30-45 seconds. Add the curry leaves and asafoetida. Sauté for another 10 seconds until the leaves are crisp.
Pour the hot tempering over the ground chutney and mix well.
Serve immediately with hot idlis, dosas, or paniyaram.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh coconut for the best flavor and texture. If unavailable, frozen grated coconut is a good substitute.
2
Adjust the jaggery and red chilies to achieve your preferred balance of sweet and spicy.
3
Be careful not to add too much water while grinding; the chutney should be thick and scoopable, not runny.
4
For a deeper, smokier flavor, you can dry roast the red chilies for 30 seconds before grinding.
5
Store any leftover chutney in an airtight container in the refrigerator for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

quick

Complete meals featuring this recipe

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Jaggery Coconut Chutney

For 4 servings

If using whole tamarind, soak it in 3 tablespoons of warm water for 10 minutes. Squeeze to extract the pulp and discard the fibers. If using paste, you can skip this.

Heat coconut oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and fry until it turns light golden, about 30-45 seconds. Add the curry leaves and asafoetida. Sauté for another 10 seconds until the leaves are crisp.

Pour the hot tempering over the ground chutney and mix well.

Serve immediately with hot idlis, dosas, or paniyaram.

What to keep in mind.

Adapt it for your goals.

Quick

Kid friendly

Healthy

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