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A classic Maharashtrian condiment made with fresh coconut, green chilies, and a hint of tamarind. This tangy and spicy chutney is the perfect accompaniment for vada pav, thalipeeth, and sabudana vada.
For 4 servings
Grind the Chutney Base
Prepare the Tempering (Tadka)
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A classic Maharashtrian condiment made with fresh coconut, green chilies, and a hint of tamarind. This tangy and spicy chutney is the perfect accompaniment for vada pav, thalipeeth, and sabudana vada.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 107.9 calories per serving with 1.24g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Combine and Serve
Add 2 tablespoons of roasted and skinned peanuts while grinding for a nuttier flavor and creamier texture.
Add 1/2 teaspoon of cumin seeds to the grinder for an earthy aroma and flavor.
Replace green chilies with 2-3 dried red chilies (like Byadgi or Kashmiri) for a different flavor profile and a reddish hue. You can also add them to the tempering.
For extra tang, add a small piece of raw mango (kairi) when in season, instead of tamarind.
The fresh coconut in this chutney is a great source of medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and provides a quick source of energy.
Ingredients like ginger, hing (asafoetida), and curry leaves are traditionally known in Ayurveda to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
This chutney adds a significant amount of flavor from spices and herbs, allowing you to enhance meals without relying on high-calorie sauces or dressings.
Garlic, coriander, and green chilies are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Yes, it is quite healthy. It's made from fresh, natural ingredients. Coconut provides healthy fats (MCTs), while ginger, garlic, and curry leaves offer digestive and anti-inflammatory benefits. It's a flavorful, low-calorie condiment when consumed in moderation.
One serving of this chutney (approximately 1/4 cup or 50g) contains around 80-100 calories, primarily from the coconut and oil used in tempering.
Because it's made with fresh coconut, it has a shorter shelf life. Store it in an airtight container in the refrigerator for up to 2-3 days. For longer storage, you can freeze it in an ice cube tray and thaw cubes as needed.
Fresh coconut is highly recommended for the best taste and texture. However, you can use thawed frozen grated coconut as a direct substitute. If using desiccated coconut, soak it in 1/4 cup of warm water for 15-20 minutes to rehydrate it before grinding.
To fix a watery chutney, you can add a thickening agent. The best options are 1-2 tablespoons of roasted chana dal (dalia) or a tablespoon of roasted peanuts and grind again. This will absorb excess moisture and add flavor.
This versatile chutney is a staple in Maharashtrian cuisine. It pairs wonderfully with snacks like Vada Pav, Sabudana Vada, Kothimbir Vadi, and Batata Vada. It's also an excellent side for main meals with Thalipeeth, Bhakri, or even Dosa and Idli.