Coconut Chutney (South Indian Condiment) Recipe by Manjula
Description :
View full recipe at http://www.manjulaskitchen.com/2011/01/20/coconut-chutney/
Ingredients:
1 cup coconut peeled and cut in small pieces
2 tablespoon chana dal
1 cup of yogurt
1-1/2 tablespoon salt (adjust to taste)
2 Serrano green chilies cut in small pieces
1/2 inch ginger
Approximately 1/2 cup water
1 teaspoon lemon juice (if needed)
For Seasoning:
1 teaspoon oil
pinch of asafetida
1/4 teaspoon black mustard seed
2 red chilies broken in pieces
6 to 8 curry leaves (1 sprig)
Learn how to make Coconut Chutney (South Indian Condiment) Recipe by Manjula
Rated 4.58
| Date Published | 2011-01-20 07:39:04Z |
| Likes | 1035 |
| Views | 576292 |
| Duration | 0:07:11 |
First time fixing it and tasting it. It was delicious!! thank you for sharing your own recipes. My husband and I like Indian food and we are trying to fix new Indian food recipes.
God bless you,
Nelly & Victor
namaste, are the channa dhal raw or cooked before? Thank you
can you also make mint chutney for us, please?
chatni ko kitne din rakh sakte hain mam
Great recipe. I have never heard of adding yoghurt, but it a great idea for vegetarians who need to work in some protein in their diet.
Madam,can I use desicated coconut ?
Too complex procedure.Its not complex at all. No frying etc and Yoghurt is never heard of in Chutney.
Ingredients:
Coconut, Roasted gram ( not chana dhal ), ginger, garlic ( optional if you like flavor of garlic ), Salt, Chilli. Grind these to little coarse. No frying etc. All raw. Need not grind as you do. And pls use small jar for chutney.
Season with mustard, curry leaves, hing and methi seeds ( very little for flavor else it will be bitter ). Thats it.
Why is the coconut so white. Need not be. We can use the brownish part as well. It is not gonna do any harm. The brown part between the shell and the white is rich in many nutrients. Grate coconut using coconut scraper. We have machine scrapers in market. Or if not possible pls cut with the brown portion of coconut.
I'm a malay but I love coconut chutney & Idli so much. And its really hard to find it nowadays even at Indian Restaurant. So frustrating…..
hi
can I use coconut powder except fresh coconut?
thanks aunt, just loved it
What type of green chiles do you use? They look kind of like serranos.
very nice recipe.
how did you peeled coconut?
Very nice recipe
Do you have any alternative to opening and getting coconut I have arthritis and can not cut coconut.. for example have you tried using dry coconut with some canned coconut milk?
superb chutney 🙂 but plz do fast 🙁
nice
Madam,
Generally we do not take Channa dal for chutney.
We use Roasted Gram which are called Dalia.
Roasted gram gives a nice body to the chutney and a fine flavour too.
Try it out some day.
And yes, the amount of yogurt in your recipe seems to be a bit too much. About a table spoon of yogurt should do.
We do not use sour chutney with Idli or Dosai.
can i use ginger powder??
we konkanis have similar recipe. we use red chilli powder instead of green & don't use chickpeas/gram. tastes superb with idli or dosa.
superb ! i am in south india mysore. i love indian food !
thanks for video , i will make for my family when i go back Iran.
Thanks for the recipe!
Namaste ! ..Indian food really the best! Thank you so much :))
very nice chutney thank you mum.your recipe is very clear and easy to make
make it without dal still it will be good
Hi Mrs manjula I am not indian but i like your cooking. please tell me what is ASFATIDA ?
hi manjula
coconut chutney came out very well. i live in australia. i tried this with frozen coconut. still it came out very well. thank u.
pl post many more south indian receipes. see u.
what is pinch of asafetida
Hi Manjula . after the Black mastaseed what is that thing?
Hello Aunty !! Its really great of you to teach us such easy ways to cook. We stay in Indonesia, and with help of your videos, its become very easy to teach local maid all this Indian food. Keep up the good work and enlighten us with more recipes. Thanks once again.
i tried this chutney and it turned out to be really yummy…thank you so much for posting this recipe :))
Thanks for the reciepe. Why we add curd/ yoghurt?
I make the cocunet cutney but it is not fine. I donot add curd. Is this the reason for the cocunet not grinded finely?
Madam i am from Ecuador, and thanks to you i can cook some indian food. This coconut chutney is one of my fav recipes. Thanks thanks thanks
hi manjula ji…….i have no words to praise u…..thank u so much…i always try ur recipes and same i get in return from my husband….thanks once again…
auntyji can i eat it with masala dosa?
Thank you – I'm really pleased with my chutney. It is one of my favourite dishes and I've been meaning to try making it for years. It's wonderful to discover just how easy it is to make. I tried with creamed coconut and fresh. Both worked but the fresh is better. We had to reduce the amount of green chillies – we enjoy it a bit milder.
As for how long it can last in the fridge – I can't see it lasting more than a day or two at the most in our fridge – far too popular 🙂
Thanks again,
Ian
OMG auntie …finallyyyyyyyyyyyyyy …thank you so much
@6151RichmondStreet
about one week
@ImaLanger Till Manjula replies…Yes if there are still some ground coconut pieces in the 'cream' you can. Sometimes there are frozen coconut blocks, or hardened coconut blocks for sale, in the Asian shops or supermarkets. Brand I use is called 'Renuka' and comes from Sri Lanka. This you can keep in the fridge and cut pieces off with a sharp knife even when you want 2 add coconut taste to curries. Use the whole block for the chutney, @ room temp, flake it with a fork for coconut texture.
hey manjula aunty ,
i am from Chennai ,India the recipe looks absolute yum and nice..I have always been following Ur recipes most of the time …when we prepare coconut chutney,,,never tried adding yogurt…sounds different may be i need to try
I love your videos, your such a sweet lady and a great teacher, thank you.
yum! I just had this yesterday with a dosa at a place in the University district of Seattle. It was delicious! I'll have to give it a try really soon. thanks, Manjula!
@Rupnata
You should try it, I am sure it will taste good.
Thanks! It looks very tempting and easy to make! Can some mint leaves also be ground together?
Instead of dry roasting the channa dal, we directly add dahlia(roastedgram), coconuts, green chillys, salt, asefotedia and grind everything together, then add lemon juice and temper with mustard seeds…
Looks so delicious!! Cannot wait to try this–thx so much for the recipe Manjula.
Once again, Thank you for another great recipe.