Coconut Chutney

by Karen on Wednesday, January 5, 2011

Post image for Coconut Chutney

This coconut chutney was my foray into chutney making.  I decided to make this popular South Indian condiment in preparation for our masala dosas this week.  Although the process was pretty easy, you will probably need to get most of your ingredients at an Indian market and the list isn't short.  But if you have one nearby, go!  I always love going to different ethnic markets and exploring the vast array of spices and produce.

Chutney:
- 1 cup of shredded coconut (not the sweet kind you find in the baking isle.  I found some frozen shredded coconut)
- 1 tbsp of chanan daal
- 1 small chunk of peeled ginger (roughly 1 tbsp size)
- 1 green serrano chile, remove stem and split down the middle
- 6-7 whole sprigs of cilantro
- 1 tsp of tamarind paste
- salt to taste
- a cupful of water

Seasoning:
- 5 curry leaves
- 1/2 tsp of mustard seeds
- 1 tsp of urad daal
- 1 dried red chile
- 1 tsp of vegetable oil

In a pan over medium heat, toast the chanan daal and keep moving it until it starts to lightly brown.  Remove and let it soak in some cold water for about 20 minutes while you prep the rest of the chutney.  Next, toast the coconut until it becomes fragrant, about 5 minutes, and remove into a blender.  Toss the ginger and green chile in the dry pan until it becomes soft and fragrant, another 5 minutes.  Place in the blender along with the whole sprigs of cilantro.

Drain the chanan daal and put in the blender along with the tamarind paste and a pinch of salt.  You can add more tamarind and salt if you prefer it, but start with a little at a time.  Add a couple splashes of water to get the ingredients moving and puree.  Keep adding a couple splashes of water at a time until it becomes a thick kind of sauce and to your preferred texture.  Pour into a dish.

In a pan, heat a teaspoon of vegetable oil over medium high heat.  Add the mustard seeds (they'll pop and jump but don't worry, they're supposed to do that).  Tear the dried red chile into chunks and add the urad daal.  Keep moving them around so the urad daal starts getting toasty.

Lastly add in the curry leaves and toss until all incorporated.  As you can see, mine were very toasty but thankfully still yummy.  Pour this seasoning over the coconut chutney and enjoy with dosas!

(Recipe adapted from Show Me the Curry, a great South Asian food blog with video tutorials!)

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{ 15 comments }

shayma January 6, 2011 at 8:49 am

i am utterly in love w your photos- only you could make a green chutney look gorgeous! were these photos shot outdoors? x shayma

Karen January 6, 2011 at 11:14 am

Thanks Shayma! The photos were taken indoors actually but very close to a window :)

Tanvi@SinfullySpicy January 6, 2011 at 9:13 am

I love the beautiful greenish chutney that u have made Karen..WOW..I mean u didnt miss out a single condiment.I prefer masala dosa with this chutney over sambhar!

deana@lostpastremembered January 6, 2011 at 10:18 am

I just made a curry with many of these things in it and it was spectacular… no tamarind though! I can imagine this with a little tandoori chicken as a spectacular combo… those photos are just too good… wow!

Valerie January 6, 2011 at 11:30 am

I ate a ton of different kinds of chutney in Cape Town… it was my first time ever eating chutney. In fact, I don’t think I even knew what chutney was until then. I wonder if the kind I ate was made with *shudders* CILANTRO!!!

Karen January 6, 2011 at 5:56 pm

the HORROR!

Kulsum at JourneyKitchen January 6, 2011 at 11:46 am

I second Shayma! Great pics. And I love masala dosa. To be honest I still struggle with dosas! out of 10 I always mess up atleast 3 before I get others right. I wish I made it more often to get a hang of it!

Sasha @ Global Table Adventure January 6, 2011 at 12:41 pm

I, too, love a trip to the Indian market. Ours is great – they talk to you and help you find what you are looking for (and have even helped me with recipes on occasion). They even found cracked red rice for my Bhutanese meal. There’s nothing like the aromas and, I find, the spices are much better priced — huge bag of cinnamon for $3?? yes, please :)

Priyanka Naik January 6, 2011 at 12:51 pm

Looks great! Except we don’t put tamarind paste in our Coconut Chutney, but I’m sure it adds a sweet-tangy flavor! Nice to see some south indian dishes being made, other than the typical North Indian!

Karen January 6, 2011 at 5:55 pm

@Tanvi: I try to, it’s been a lotta cooking this week!
@Deana: Thanks, yes with some meat, yum
@Kulsum: Thank you! and those are for snacking…
@Sasha: I love the one near me too, really helpful and can’t beat the price. Except sometimes I can’t move through that much spice quickly enough before they start loosing their power. I try to push em onto friends :)
@Priyanka: Thanks, and yes, I think we all need to be exposed to more South Indian dishes!

dining table January 6, 2011 at 6:25 pm

I like your chutney! I am not really a big fan but this is something I would love to try.

tasteofbeirut January 6, 2011 at 10:22 pm

I agree with Shayma; your photos are outstanding! It makes me want to make this coconut chutney.

Bailey January 7, 2011 at 12:17 am

Hey there… love the bokeh in your second photo!!!! The Chutney looks fabulous, vibrant, and I love the contrast in colors you used!

Anuja & Hetal January 7, 2011 at 6:56 am

WOW! Karen, you made our Chutney look sexy! The photographs are just gorgeous! Also, glad you and your viewers enjoyed the chutney :)

Karen January 7, 2011 at 10:24 am

Thanks, it was a great recipe!

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