Made with fresh unripe green mango, coconut, chilies, garlic and other basic ingredients. Recipe 6 Green Mango Chutney with Coconut Blend the coconut chutney to a smooth paste. You can also add little tamarind (optional). Then pour water as needed if you want to make a wet chutney. Add more salt, chili and tamarind if needed. Cool these and blend with half cup chopped dried coconut and salt to a smooth powder.įor a dry coconut chutney we use roasted gram, more garlic and red chilies. Add half tsp cumin and 3 to 4 garlic cloves. Remove them to a plate and fry 2 tbsps chana dal or peanuts until golden & aromatic. Recipe: Roast 3 to 4 red chilies in a 1 tsp oil until crisp. If you do not prefer sweet taste then choose copra that doesn’t taste sweet. This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. Sometimes I make this chutney as dried coconut is high in calcium and has a higher nutrition profile. There are many places where fresh coconut is not available. It is a great alternate to fresh coconut. This recipe uses dried coconut known as Copra. Blend them first to make a coarse chutney.
The heat in the pan will roast the cumin seeds enough.Ĭool and add them to a grinder jar along with mint leaves, ginger, green chilies, lemon juice, coconut and salt. If using chana and urad dal dry roast them on a medium flame until golden. Then add water little by little and blend. Method: If using roasted gram, just add all the ingredients and blend first. You can find a detailed step by step guide here on this post of pudina chutney. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches. One of the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day. Tip to make the chutney smooth you need a heavy duty blender otherwise soak the roasted red chilies for some time in water before blending. Temper as mentioned above in the recipe card. If using fried gram just blend all the ingredients without onion. Cool and then blend with other ingredients. Method: Heat a tsp oil and roast red chilies, chana dal until golden. ¾ tsp tamarind paste or little tamarind soaked in hot water So there are many different ways to make coconut chutney with varying ingredients.ġ ½ tbsps chana dal for aroma or fried gram / bhuna chana You name it and you can find a chutney in some or the other regional cuisine.Ĭoconut chutney originated in South India and was a traditional staple especially in the coastal regions where coconuts were grown in abundance. It is later optionally tempered with oil, mustard seeds, dried red chilies, asafoetida and curry leaves.Ĭhutney is a savory condiment originated in India and is made with a myriad of ingredients like vegetables, fruits, nuts, lentils, herbs and the list is endless. With spicy and nutty flavors, these will surely impress your entire family including kids! About Coconut ChutneyĬoconut chutney is a traditional South Indian condiment made by blending fresh coconut meat with chillies, cumin, ginger and salt. My family loves a change each time, so over the years I have perfectioned making so many variations of coconut chutney which I have shared in this post. Coconut chutney is beyond easy to make! At home we make it at least 3 to 4 times a week since it is the perfect partner for all Indian dishes.
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