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South Indian Coconut Chutney

South Indian Coconut Chutney

From the western part of India right down to the south, there are countless chutneys prepared with fresh coconuts which are in abundance.

bar South Indian Coconut Chutney
Almost every household will have their individual recipe that they will use for daily eating as part of their meals, be it breakfast, lunch, a snack or dinner. This is like their tomato ketchup staple.

Picture by Manju Malhi

Serves 4

80g/1cup fresh coconut, coarsely grated or desiccated coconut
1 garlic clove, coarsely chopped
2 green chillies, coarsely chopped
1 tbsp roasted chana dal (optional)
a pinch of asafoetida or hing (optional)
1/4 tsp salt
1/4 tsp tamarind concentrate
2 tsp sunflower oil
1/4 tsp brown or black mustard seeds
5-6 curry leaves (optional)


Grind the coconut, garlic, chillies, both the roasted chana dal and asafoetida, if using, the salt and tamarind, into a fine paste. You can add about a tablespoon of water to ease blending if necessary. Place the chutney in in a bowl.
Heat a frying pan to a medium heat and add the oil. To check that the oil is hot enough, add a few of the mustard seeds. If they start to crackle, add the remaining seeds and the curry leaves, if using. Carefully pour the mixture onto the chutney. Mix well and serve as a dip or a side relish with rice and a fish preparation. Store covered in an airtight container for 4 days.


Remove the chutney from the fridge ten minutes before serving to allow it to reach room temperature.

(c) 2012

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